This scramble of mild flavors, soft textures and small bites is toddler friendly. Grown-ups have been known to enjoy it, too.
Ingredients
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
Instructions
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.
Copyright 2009 by Lynne Rossetto Kasper. All Rights Reserved. From the March 14, 2009 episode
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