Put the olive oil in a large, deep skillet on medium heat. A minute later, add the snap peas. Season with salt and pepper. Cook, stirring occasionally, until the peas are soft but not brown, 5 to 10 minutes.
Lower the heat, stir in the shallot, and cook for 1 to 2 minutes. Stir in the eggs and cook, stirring, just until the mixture holds together, 2 to 3 minutes. Serve immediately on toasted bread.
Substitutions: In the winter, use 1 pound of fresh mushrooms (preferably a mixture of 2 or 3 different kinds) instead of the peas, and proceed as above. In the spring, use 1 pound of fresh asparagus instead of peas; break off the bottoms and chop the rest into 1-inch pieces, proceed as above.
Ingredients
Directions
Put the olive oil in a large, deep skillet on medium heat. A minute later, add the snap peas. Season with salt and pepper. Cook, stirring occasionally, until the peas are soft but not brown, 5 to 10 minutes.
Lower the heat, stir in the shallot, and cook for 1 to 2 minutes. Stir in the eggs and cook, stirring, just until the mixture holds together, 2 to 3 minutes. Serve immediately on toasted bread.
Substitutions: In the winter, use 1 pound of fresh mushrooms (preferably a mixture of 2 or 3 different kinds) instead of the peas, and proceed as above. In the spring, use 1 pound of fresh asparagus instead of peas; break off the bottoms and chop the rest into 1-inch pieces, proceed as above.