Pea & Petal Scramble
By: my pennington
Published: Monday, May 17, 2010 - 8:47am

Ingredients




4 eggs
2 tablespoons butter
1/2 cup fresh shelling peas (or frozen, thawed out)
2 or 3 Calendula flower heads, petals picked

Preparation

1 Set small sauté pan over low heat. Melt butter. While butter is melting, break eggs in a small bowl and beat lightly to blend. Add peas to melted butter, and sauté until just tender and bright green, 6 to 8 minutes. Add eggs to pan and stir gently and constantly, folding the eggs over each other as they cook. Eggs will set in about 4 to 5 minutes, but feel free to cook longer for a dryer scramble. Add salt and pepper to taste. Serve eggs on small plates with a sprinkling of calendula petals for garnish and serve immediately.

About


Recipe excerpted from Seattle Child Magazine, May/June 2010
Most kids will happily eat scrambled eggs, so why not add some garden goodness to the mix? Peas add a pop of color, a tender crunch and good nutrition. Use flower petals from the garden as garnish and this recipe is a crowd pleaser. Calendula is an edible flower with a very subtle pepper-y bite. Use them more for color and fun than flavor. The trick to perfect eggs is heat – be sure to keep it low and stir these eggs near constantly for a fluffy scramble.