I have an obsession with frozen peas. I add a small handful to almost every meal. They are instant sweet starch and can balance out rich salty kicks like olives and anchovies (which I consume a lot), and pad out all kinds mish-mash meals, like curries and omelettes.
I tell you, I’m yet to find a meal that can’t be improved with a frozen pea!
Anyhow. I was recently sent a copy of chef Michael Moore’s Blood Sugar and was elated (!) to find these two recipes brimful of peas. I first met Michael when I filled in for Kerri-Anne one day, and then again hosting the Morning Show. He’s owned big restaurants around the globe (including Summit in Sydney) and recently collapsed from a stroke at a dinner party. He had diabetes. Which fired him up to develop the Blood Sugar lineup of nutritious recipes. He’s kindly offered to share two very pretty lunch recipes here (he’s used fresh peas…feel free to substitute with frozen). I’ve also posted a few of my favourite Things to Do With a Pea below. Feel free to contribute to my homage…
mushroom, pea and bocconcini omelette
- 1 tablespoon olive oil
- 1 clove of garlic, crushed
- 120g mushrooms, quartered
- 90g fresh peas
- 3 egg whites, lightly beaten
- 2 egg yolks, lightly beaten
- sea salt and freshly ground black pepper
- 4 baby bocconcini balls
Heat oil in a small non-stick skillet and cook garlic and mushrooms for 2-3 minutes. Add peas and cook for a further 2 minutes.
Carefully fold beaten egg whites and yolks together. Season with salt and pepper. Pour over mushrooms and peas and allow to set for 15 seconds on the bottom of the pan.