My daughter Zoe loves to come home and eat frozen peas (while they are still frozen) out of the bag as an after-school snack. Yes, it’s weird! I call it toddler food, but at 17, she is no longer teething. Anyway, she asked me to make her scrambled eggs carbonara for breakfast and she loved it….
8 eggs Salt and lots of freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb thickly sliced bacon, sliced crosswise into ¼” strips
1 garlic clove, minced, optional
1 cup frozen peas, thawed
In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside. Cook bacon in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan). Add garlic to the pan and cook over until garlic shows the first sign of turning golden. Add peas and stir for 1 more minute. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.