Breakfast pea and egg scramble

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 12.6 g
  • Cholesterol: 189.3 mg
  • Sodium: 240.8 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 17.9 g

View full nutritional breakdown of Breakfast pea and egg scramble calories by ingredient
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I made another version of this using almond butter instead of mayo. I made another version of this using almond butter instead of mayo.
Number of Servings: 1


    2 egg whites
    1 egglands best (omega 3 fresh egg)
    1 tea. mayo
    pinch of cayenne
    1/2 tea No-salt (potassium)
    1/4 c frozen tiny/ baby peas
    1 green onion
    1 tea Ghee (clarified butter)


first remove the eggs (I use cheap eggs, just for their whites, toss the yolks); take egglands best; and from the fridge. I measure out the mayo into the whites. They need to be room temp. to blend together well. Mix in seasonings like Cayenne, herbs, white pepper, salt sub. what you like. Mince the green onion. measure the green peas. Start the Ghee heating in a small sauté pan on med low heat. Add the frozen peas, shake pan and wait until they are warm no water in pan. Add the green onion. warm. Now the eggs should be warm enough to blend well, add the egglands best blend too. Add this to the peas and onion. make a scrambled egg. If your eggs aren't setting up it may be the egg whites, I have noticed they seem to be watery without their yolk sometimes. If this seems to be your problem stop cooking the scramble when they seem set but wet and dump in a micro safe plate. Nuke about 10 seconds...steam released (yeah)
Or nuke them with the "start and stop" method. Push the cooked egg into the center then nuke 10 sec. more. Stop a bit early since they will continue to cook from the accumulated heat.

Number of Servings: 1

Recipe submitted by SparkPeople user OREAD_1.

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