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.

Pea Tendrils

Pea Tendrils

I really didn’t know how one used pea tendrils, so I did some searching online, and happened upon an intriguing looking recipe on The Yellow House for Garlicky Pea Shoots served in scrambled eggs.

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!

Shiitake Mushrooms

Shiitake Mushrooms

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).

Sautéed Pea Tendrils

Sautéed Pea Tendrils

I sautéed the mushrooms in 1 tsp of olive oil until they had released most of their moisture.

Sautéed Shiitake Mushrooms

Sautéed Shiitake Mushrooms

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.

Eggs

Eggs

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?!

Parmesan and Mushroom Scrambled Eggs with Garlicky Sautéed Pea Tendrils

Parmesan and Mushroom Scrambled Eggs with Garlicky Sautéed Pea Tendrils

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