Spring Eggs

Spring Eggs are a colorful and fresh dish, perfect for the season that shares its name. Although it’s not a traditional Italian recipe, I can suggest a version that incorporates an Italian touch. Here is the recipe:

Ingredients

• 4 eggs
• 1 medium zucchini
• 1 medium carrot
• 100 g of fresh or frozen peas
• 4 tablespoons of grated Parmesan cheese
• Fresh parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Wash the zucchini and carrot, then cut them into small cubes or julienne for a more refined effect.
2. In a non-stick skillet, heat a drizzle of oil and add the cut zucchini and carrots. Sauté for a couple of minutes.
3. Add the peas to the skillet. If you are using frozen peas, there’s no need to thaw them beforehand. Cook the vegetables until they are tender, then season with salt and pepper.
4. In a bowl, crack the eggs and lightly beat them with a fork. Add the grated Parmesan, a pinch of salt and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Cook over medium-low heat until the eggs begin to set. You can gently stir to get an effect similar to a soft omelet or let the omelette form more uniformly.
6. Once the eggs have set but are still soft, sprinkle with fresh chopped parsley.
7. Serve hot.

This dish can be personalized with other spring vegetables such as asparagus or fava beans, and if you want to add a touch of luxury, you may garnish with truffle shavings or a handful of Pecorino Romano.

Curiosity

Eggs are a highly versatile food and lend themselves to numerous springtime recipes. The Italian version of spring eggs can vary by including aromatic herbs like basil or mint for an even fresher and seasonal fragrance.