Snap
Pea and Egg Spread
Ingredients -- Ovo-Lacto Vegetarian
- 1/4 cup Extra-Virgin Olive oil
- 1 lb fresh snap peas or snow peas, washed and
chopped in half
- 2 eggs, lightly beaten
- 1 Tbsp minced Shallot
- 1 Tbsp minced Garlic
- salt & pepper to taste
Put the olive oil in a large, deep skillet and
turn the heat to medium. A minute later, add the snap peas.
Season with salt and pepper. Cook, stirring occasionally,
until the peas are soft but not brown, 5 to 10 minutes.
Lower the heat, stir in the shallot and garlic, and cook for 1
to 2 minutes. Stir in the eggs and cook, stirring, just until
the mixture holds together, 2 to 3 minutes. Serve immediately
on Keto crunchies such as toasted Keto bread, crudités, WASA
crackers.
Per serving: 147 calories, 4 g protein, 7 g carbohydrates, 11
g fat (2 g saturated), 2 g fiber, 33 mg sodium
Change It Up: Mushroom and Egg Spread
Perfect dead-of-winter food: Substitute 1 pound of fresh
mushrooms (preferably a mixture of two or three kinds, trimmed
and roughly chopped) for the peas, and proceed as above.
Asparagus and Egg Spread
What you want in the spring: Substitute 1 pound of fresh
asparagus for the snap peas or snow peas. Break off the
bottoms and chop the rest into 1-inch pieces. Proceed as
above.