Spring Eggs

Spring eggs are a colorful and fresh dish, perfect for the season that bears the same name. Although it is not a traditional Italian recipe, I can recommend a version that incorporates an Italian touch. Here is the recipe:

Ingredients

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

Preparation

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

This dish can be customized with other spring vegetables such as asparagus or fava beans, and if you want to add a touch of luxury, you could garnish with truffle shavings or a handful of pecorino romano.

Trivia

Eggs are a very versatile food and lend themselves to numerous spring recipes. The Italian version of spring eggs can vary by including aromatic herbs such as basil or mint for an even fresher, seasonal aroma.