Minted pea and feta scrambled eggsPosted: July 3, 2013
The day cannot go wrong if you have this for brunch – this is a real feel good dish. Mint and peas are one of the finest flavour combinations, and so is eggs and feta… And it feels like spring is right here.
Minted pea and feta scrambled eggs (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)
- 30g frozen peas
- 40g feta cheese, drained
- ½ tablespoon of dried min
- 3 medium eggs
- Oil olive to coat the bottom of a frying pan
- Salt and black pepper
Cook the peas following the instructions in the package.
Mix the eggs with a whisker and season with salt and freshly ground pepper.
Put enough olive oil to coat the bottom a medium size frying pan, and place it over medium heat until it is piping hot.
Lower the heat and pour the eggs in the frying pan. When they begin to set, use a wooden spoon to draw the cooked eggs to the center. Do this several times until all the uncooked egg is set.
Scatter the peas and feta over the set eggs and cook for another 3 minutes until the feta starts to melt.
Transfer the scrambled eggs to a plate.