This stir-fry was inspired by a modern take on English breakfast that I tasted in a Parisian bistro. The chef had the brilliant idea of combining fresh peas with very creamy scrambled eggs, all enhanced with fresh mint. I immediately fell in love with this unexpected yet perfectly logical combination!
What I love about this recipe is its disarming simplicity and springtime freshness. The peas bring a natural sweetness and a beautiful green color, while the eggs create a creamy texture that delicately coats the vegetables. The mint adds a touch of herbaceousness, enlivening the dish.
You can easily adapt this base to your liking: add diced cooked ham for more substance, or replace the mint with chives if you prefer. This stir-fry pairs perfectly with toasted bread or sautéed potatoes.
This is the kind of dish that proves you can create something truly delicious with just a few quality ingredients. Perfect for a light lunch or a last-minute dinner when you don't feel like spending hours in the kitchen.
Pan-fried peas with eggs and fresh mint
4
portions6
minutes10
minutes320
kcal16
minutesA spring stir-fry combining tender peas, creamy scrambled eggs, and fresh mint. A comforting and fragrant dish, ready in 15 minutes.
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Ingredients
400g fresh or frozen peas
8 eggs
2 spring onions
3 tablespoons of chopped fresh mint
40g of butter
10 cl of liquid cream
2 tablespoons of olive oil
Salt, freshly ground pepper
Preparation steps
- Finely slice the spring onions, separating the white part from the green.
- Heat the olive oil in a large frying pan. Add the white parts of the onions and sauté for 2 minutes.
- Add the peas, season lightly with salt and cook for 4-5 minutes, stirring regularly.
- Meanwhile, beat the eggs with the cream, salt and pepper.
- Lower the heat under the pan and add the butter. Pour the beaten eggs over the peas.
- Stir gently with a wooden spatula to create creamy scrambled eggs, about 2-3 minutes.
- Remove from the heat as soon as the eggs are set but still runny.
- Add the chopped mint and the green parts of the onions, mix gently and serve immediately.
📊 Nutritional Information
1 serving (approx. 250g)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Proteins | 18g |
| Carbohydrates | 12g |
| including sugars | 6g |
| Lipids | 22g |
| including saturated fatty acids | 9g |
| Fibers | 5g |
| Sodium | 380mg |
| Vitamins | |
| Vitamin A | 45% AJR |
| Vitamin C | 35% AJR |
| Vitamin K | 40% AJR |
| Minerals | |
| Iron | 15% AJR |
| Phosphorus | 25% AJR |
| Magnesium | 12% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you are using frozen peas, there is no need to defrost them before cooking. Just add 1 minute of cooking time.
💡 Chef's Tips
The key to this pea recipeis not to overcook the eggs. They should remain creamy and runny. Remove the pan from the heat a little before they're fully cooked; the residual heat will finish the job.
🔄 Variations
- Ham version: add 100g of diced cooked ham along with the peas
- Cheese recipe: stir in 50g of grated Parmesan at the end of cooking
