Eggs and Peas

Eggs and peas recipe is such a staple in Italian homes—super tasty and really convenient. It’s perfect when you need something tender and filling without much effort. This dish is great as a second course or even a standalone meal because of its simplicity. And unlike other Italian egg dishes, like those with leeks or the classic "uova alla contadina," this one skips the oven. It is all about the stovetop here. Plus, using fresh peas when they're in season makes the dish really pop; the peas stay sweet and a little crisp, blending beautifully with the soft, fluffy eggs. Known in Italy as “piselli in padella,” or peas in the pan, it totally captures that cozy, homey vibe of Italian cooking. And look, just pair it with a slice of rustic bread, and you've got yourself a meal that feels like it’s from a small Italian kitchen—simple, yet packed with flavor.

So if you’re on the hunt for quick breakfast ideas or a speedy lunch, scrambled eggs with peas is really a game-changer. It’s something you can whip up last minute with ingredients you probably already have, letting the flavors really be different. The eggs turn out moist and slightly creamy, and the peas add little bursts of sweetness in every bite. Seriously good. In contrast to deviled eggs with peas, often served as appetizers, this version is all about comfort and practicality. Italian families often use whatever peas are around, but fresh spring peas really really give an extra pop. This eggs and peas recipe defines a simple egg dish—rich in protein, packed with veggies, and ready super fast. Serve it warm with an extra drizzle of olive oil for that everyday Italian taste that never disappoints, no matter who’s gathered around the table.

You might also like:

• Leeks and Eggs Baked
• Uova alla contadina (Baked eggs in tomato sauce)