Parmesan and Mushroom Scrambled Eggs with Garlicky Sautéed Pea Tendrils
May 12, 2012
Now that the Boulder Farmers’ Market has started again, I’ve begun looking for new vegetables I haven’t cooked with before. A couple weeks ago I came upon pea tendrils at the Cure Farm stand. They look like a wild bunch of greens with a lot of little thin tendrils mixed in.
I also looked at the link from The Yellow House to a recipe for Creamy, Luscious Scrambled Eggs on The Kitchn, and decided I’d try the low temperature, longer cooking time method for making scrambled eggs. I intended to put the pea tendrils in the scrambled eggs as in the recipe on The Yellow House, but ended up using a lot more pea tendrils than the recipe called for, so I ended up putting them on the side. The result was quite good, but the next week, I added shiitake mushrooms, and THAT was awesome!
I followed the recipe on the Yellow House for the garlicky pea tendrils, but used 2-3 times more pea tendrils, twice the garlic, and decreased the olive oil from 2 Tablespoons to 1 teaspoon. Before serving the sautéed pea tendrils, I put them on a cutting board, and cut the bunch into about 3 inch segments for easier eating (although long tendrils would have been amusing to try to eat).
I sautéed the mushrooms in 1 tsp of olive oil until they had released most of their moisture.
For the eggs, I used 2 whole eggs, plus 4 egg whites, just a bit of milk (maybe 2-3 Tbsp?), and some salt and pepper. I scrambled the eggs in a non-stick pan with 1 tsp of melted butter, and once they were just about as done as I wanted them, I stirred in the mushrooms plus about 3/4 oz of finely grated pecorino romano.
Something about this combination just resonates with me. The eggs are nice, warm, and comforting (with a touch of sophistication with the mushrooms and pecorino romano), and the bright green pea tendrils are so fresh and springy tasting. Scrambled eggs for dinner? Why not?!