Ethnic breakfasts can introduce your palate to foods way more interesting than the typical eggs and bacon. In this case, it was the inspired uova in camicia, two poached eggs over artichokes, peas and fava beans at Italian trattoria, Morandi, in New York’s West Village that led me to embrace peas for breakfast. Nothing too wild, but definitely not the norm! I whipped this up the day after we got home from N.Y.C., with practically ‘nothing’ in the kitchen, but some eggs, kale, frozen organic petite peas and a can of garbanzo beans in the pantry…viola! A tasty, healthy, protein-packed breakfast from ‘nothing’! Enjoy.
- 1 cup frozen peas
- 1 cup kale, chopped
- 1 can garbanzo beans, drained
- 1/2 shallot, diced
- 1 clove garlic, minced
- 1 Tablespoon butter
- Santa Maria Seasoning to taste
- 1/2 cup Pecorino Romano
- Cook peas in boiling water. In a frypan sauté shallots in butter over medium heat, add garlic and kale. Add cooked peas and garbanzo beans and cook for 2-3 minutes so all ingredients are warm.
- In a saucepan boil some water with 1 teaspoon of vinegar and poach eggs for three minutes.
- Serve vegetable mix in a bowl topped with poached eggs and 1/4 cup Pecorino Romano.