Peas with cheese and eggs, with bread

Ingredients

For 1 serving

• Peas200 g
• Eggs2
• Pecorino15 g
• Spring onions2
• Parsleyto taste
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Trim and thinly slice the spring onions. Heat the oil in a pan over medium heat and soften them for 2–3 minutes.
2. Add the peas, a splash of water and a pinch of salt, cover and cook over medium-low heat for 10 minutes, until the peas are tender and most of the water has evaporated.
3. Meanwhile in a bowl beat the eggs with the grated pecorino, chopped parsley and a grind of black pepper.
4. Lower the heat, pour the eggs over the peas and stir with a wooden spoon for about 2 minutes, until they set into a soft cream that binds the peas; take them off the heat before they turn dry.
5. Serve straight away with the bread.