Best 5 Egg And Green Peas Scramble Recipes

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If you're looking for a quick and easy breakfast or lunch that's packed with protein and flavor, then eggs and green peas scramble is the perfect choice. This classic dish is incredibly versatile and can easily be customized to suit your own tastes and preferences. Whether you like your eggs fluffy or scrambled, and your peas fresh or frozen, there's a recipe out there that's sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

EGG AND GREEN PEAS SCRAMBLE



Egg and Green Peas Scramble image

Make and share this Egg and Green Peas Scramble recipe from Food.com.

Provided by Mini Ravindran

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 beaten eggs
1 cup fresh/frozen green peas
1 big onion, finely chopped
salt
1 teaspoon black pepper
1 1/2 tablespoons oil

Steps:

  • Heat oil in a non stick skillet.
  • Add onion and green peas and saute on high heat for 2 minutes.
  • Add salt and pepper and mix well.
  • Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
  • Serve warm.

EGG AND VEGGIE SCRAMBLE



Egg and Veggie Scramble image

This easy egg and veggie scramble is ultra-versatile as you can use any mashed or puréed veggies your baby loves to eat. Here, we've used a delicious and nutritious combo of puréed peas, carrots and butternut squash.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 40m

Yield 1

Number Of Ingredients 3

½ cup peeled and diced vegetables (we used peas, carrots and butternut squash)
1 large egg
1 tablespoon breast milk or formula

Steps:

  • Steam or boil vegetables until very tender. Drain if necessary and mash or puree together until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
  • Whisk egg. Whisk in 1/4 cup (60 mL) of the pureed or mashed mixed vegetables until well combined.
  • Heat a pan over medium heat. Add egg and vegetable mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
  • Remove from heat, let cool and chop into tiny pieces your baby can manage.

Nutrition Facts : Calories 139 calories, Carbohydrate 11.8 g, Cholesterol 186.6 mg, Fat 5.7 g, Fiber 3.2 g, Protein 10.4 g, SaturatedFat 1.8 g, Sodium 157.2 mg, Sugar 5.2 g

EGG SCRAMBLE



Egg Scramble image

Perfect for a special-occasion breakfast or holiday brunch, this easy egg scramble is warm and hearty, with potatoes, ham, cheese and sweet red and green peppers. You can serve it for a casual supper, too. -Vicki Holloway, Joelton, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
2 teaspoons canola oil, divided
2 cups cubed fully cooked ham
16 large eggs
2/3 cup sour cream
1/2 cup 2% milk
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 349mg cholesterol, Sodium 839mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

COUNTRY-STYLE SCRAMBLED EGGS



Country-Style Scrambled Eggs image

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

EGG SCRAMBLE



Egg Scramble image

A yummy mix of veggies and eggs, topped with cheese and hot sauce. You may also use Indian curry spice or garam masala instead of cayenne and omit the cheese if you like.

Provided by RASNAWAL

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 potato, peeled
1 small onion, chopped
2 cloves garlic, chopped
½ cup chopped fresh spinach
4 eggs, beaten
2 tomatoes, seeded and chopped
salt and pepper to taste
ground cayenne pepper to taste
1 dash hot pepper sauce
¼ cup shredded Cheddar cheese

Steps:

  • Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
  • Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 14.4 g, Cholesterol 193.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 3.1 g, Sodium 138.6 mg, Sugar 2.9 g

Tips:

  • Use fresh green peas. Fresh green peas have a sweeter flavor than frozen or canned peas.
  • If you don't have fresh green peas, you can use frozen or canned peas. Just be sure to thaw frozen peas before cooking.
  • Add your favorite seasonings to the scramble. Some popular options include salt, pepper, garlic powder, onion powder, and paprika.
  • Serve the scramble with your favorite sides. Some popular options include toast, fruit, and yogurt.

Conclusion:

Egg and green peas scramble is a quick and easy breakfast that is packed with protein and nutrients. It is a great way to start your day and can be enjoyed by people of all ages. With just a few simple ingredients, you can make a delicious and satisfying scramble that will keep you full and energized all morning long.

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