Peas with eggs

I have made peas with eggs several times over the past few summers, usually when I had fresh garden peas. I found the recipe in an old Italian cookbook, in a chapter with simple home recipes, and I stuck with it because it’s quick to make and doesn’t require complicated ingredients. There’s nothing fancy about it, just the combination of peas, onion, and egg, which turns out delicious every time and can be a hassle-free lunch or dinner.

Quick Info

Total time: about 30 minutes
Preparation time: 10 minutes (cleaning and chopping ingredients)
Cooking time: 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish or quick lunch, summer recipe

Ingredients

500 g garden peas (fresh or frozen)
1 large onion
3 eggs
salt
freshly ground black pepper

Instructions

1. Put a pot of water on the stove and add a little salt. When the water starts to boil, add the peas and let them cook until tender. If you have fresh peas, it takes a little while; frozen peas take about the same time. The peas shouldn’t be too soft, just cooked.

2. Once done, drain the peas in a colander and rinse them briefly under cold running water. Let them drain well while you prepare the rest.

3. Slice the onion thinly. In a large skillet, add a little oil or cook just with the onion if you prefer it without fat. Sauté the onion over medium heat, stirring occasionally, until it becomes soft and slightly translucent.

4. Add the drained peas to the sautéed onion. Stir and let them cook together for a few minutes, just enough for the flavors to combine. You don’t need to keep them on the heat for too long, just to warm up together.

5. In a bowl, beat the eggs with a pinch of salt and pepper to taste. Pour the eggs over the peas and onion. Stir continuously in the skillet over low heat until the eggs set, like a less firm omelet, but not completely dry.

6. When the eggs are cooked, remove the skillet from the heat. Taste for salt and pepper, adjusting if necessary.

7. Serve simply, usually with a side of green salad.

Why I Make This Recipe Often

It’s a recipe I come back to because it’s quick, and I use peas when I have an abundance of them. It’s made from just a few ingredients and doesn’t require special planning. It’s filling and works for both lunch and dinner. Plus, it’s easy to adapt based on what you have in the fridge.

Tips and Variations

Tips

If using frozen peas, they don’t need to be boiled for long. It’s best not to let the peas boil too much, so they don’t break apart when cooking in the skillet.
Add the eggs at the end, over low heat, stirring continuously to prevent them from drying out too much.

Substitutions

You can use red onion or green onion if you don’t have white onion.
If you don’t have fresh peas, frozen ones work too. Canned peas aren’t ideal, but can be used if needed, well drained and rinsed.

Variations

You can add a little dill or chopped parsley at the end.
For a heartier version, you can add a small cube of butter after the onion has sautéed.
Some people add a few mint leaves, but I haven’t tried that.
You can also make it with the eggs only partially scrambled for a more rustic look.

Serving Ideas

It pairs well with a simple salad, such as green salad or radishes.
A few slices of fresh bread on the side are great if you want it to be more filling.
You can also use it as a side dish for steak or barbecue if needed.

Frequently Asked Questions

1. Can I use canned peas?

Yes, but the texture will be softer and the flavor more neutral. Drain and rinse well before using.

2. Can I prepare everything in advance?

You can boil the peas and sauté the onion beforehand, but it’s better to add the eggs fresh when serving. The recipe doesn’t taste the same if the eggs are cooked for a long time.

3. Is oil necessary for sautéing the onion?

Not necessarily. The onion can be sautéed without oil, in a little water, if you want something lighter. However, a little oil enhances the flavor.

4. Can I add other vegetables?

The original recipe is simple, just peas and onion, but you can try adding finely chopped carrot or a little bell pepper if you want to change the flavor.

5. How do I know when the eggs are done?

The eggs should be set but still soft, not completely dry like a traditional omelet. Remove the skillet from the heat as soon as they start to set.

Nutritional Values

Estimated per serving (out of 3):

Calories: 220-250 kcal
Protein: 14 g
Carbohydrates: 24 g
Fat: 7 g
Peas are high in protein and fiber. The eggs add protein and fat. Values may vary depending on how much oil is used for sautéing and how large the portion is.

Storage and Reheating

Peas with eggs don’t keep well for more than a day. If there are leftovers, you can store them in the fridge, covered, and reheat them over low heat in a skillet. The texture of the eggs will be drier when reheated, but the flavor remains fine for a quick meal. It’s better to make just enough to consume fresh.