This scramble of mild flavors, soft textures and small bites is toddler friendly. Grown-ups have been known to enjoy it, too.

• 1 to 1-1/2 tablespoons mild extra-virgin olive oil
• 1 whole small scallion, thin sliced
• Salt
• 3 large eggs
• 1/3 cup frozen tiny peas, defrosted
• 6 ounces penne, or little bowtie pasta, cooked until tender and kept hot
• 2 ounces mozzarella cheese, cut into 1/4-inch cubes

1. In a 10-inch straight sided sauté pan, warm the oil over medium-high heat. Sauté the scallion until it is soft. Sprinkle it with a little salt.

2. Stir in the eggs and turn the heat down to medium low. Cook the eggs slowly, scrambling with a spatula, until they are only a little runny, adding the peas after a minute or two.

3. Blend in the pasta gently, stirring so the eggs firm up to a soft, but not runny, consistency. Turn into bowls and scatter the mozzarella cubes on top. Serve warm.