Scrambled Egg with Snap Peas and Goat Cheese

  • 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)
1 egg
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.

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