Toddler's Soft-Scrambled Eggs and Peas Tossed with Pasta and Mozzarella Bites
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: Serves 4 toddlers
From the March 14, 2009 episode
This scramble of mild flavors, soft textures and small bites is toddler friendly. Grown-ups have been known to enjoy it, too.
Categories:
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
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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.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
