Italian Peas with Eggs
|Minced bacon/Pancetta||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Unshelled peas||4 Pound, shelled (About 4 Cups)|
|Chicken consomme/Water||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Ground sage||1⁄4 Teaspoon|
|Eggs||2 Small, beaten|
|Freshly grated parmesan||1⁄2 Cup (8 tbs)|
Cook the bacon in a heavy saucepan until it is limp and transparent.
Add the onion and cook, stirring constantly, until the onion is soft and golden.
Add the peas, the consomme, a little salt (the cheese is salty), pepper and sage.
Cover tightly and cook over low heat for 10 minutes or until the peas are tender but not overcooked.
Beat the eggs with 1/3 cup of the Parmesan.
Stir the eggs into the peas and remove from the heat.
Keep warm but off the heat for 2 or 3 minutes.
Sprinkle with the remaining Parmesan before serving.
Calories 502 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 98 mg32.7%
Sodium 570.9 mg23.8%
Total Carbohydrates 71 g23.5%
Dietary Fiber 23.8 g95.4%
Sugars 27.6 g
Protein 35 g69.1%
Vitamin A 75.1% Vitamin C 306.7%
Calcium 31.3% Iron 41.3%
*Based on a 2000 Calorie diet