- I love the fresh flavor and crunchy texture of chopped snap peas.
- This is more of an ingredient idea than a recipe, because everyone has their favorite way to make scrambled eggs. If you don't, just search on YouTube.
- If you prefer to make plain scrambled eggs and serve the sugar snap peas on the side, I suggest doubling or tripling the amount of sugar snap peas. In fact, you could make a lot and save the leftovers for a snack!
- I rinse the mixing glass with water to keep the egg from sticking to the glass -- plus, the water keeps the egg tender.
- Fresh herbs are preferable, but I only had dried herbs. Try thyme, basil, or tarragon.
- This recipe is for one egg. If you add more eggs, you need more herbs but only a little more than what you'd use for one egg, so the herbs do not overpower the dish.
cooking oil or butter
½ cup chopped sugar snap peas (or less)½ teaspoon fresh thyme, basil, or tarragon (or a pinch dried) (optional)
pinch sea salt
pinch of black pepper
2 tablespoons goat cheese
- Rinse a glass with water. Do not dry it. Add the egg and beat it.
- Warm a small skillet. Add cooking oil or butter.
- Add the chopped sugar snap peas and thyme. Stir fry a few minutes.
- Be sure the pan is hot. If you use butter, it should be bubbling.
- Add the egg to the peas. Add the salt and black pepper.
- Use your favorite method to cook the egg.
- When the egg is almost done, remove it from the heat, add the goat cheese and stir.