Eggs And Peas

Eggs and Peas

Eight Beaten Eggs
A Cup Of Frozen Peas (Thawed And Drained)
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Celery
A Tablespoon Of Finely Chopped Shallot
A Pinch Of Black Pepper
¼ Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
¼ Cup Of Grated Romano Cheese
Two Tablespoons Of Olive Oil

Preheat the oven to 250 degrees.

Combine the celery, the shallot, the black pepper, the sea salt, the olive oil, and the crushed red pepper flakes in a 12-14 inch non-stick skillet. Cook while stirring frequently on low heat for four minutes. Add the peas. Stir well so that the peas get coated with the shallot, the celery, the olive oil, and the spices. Spread the peas out in a single, even layer.

Combine the beaten eggs, the minced garlic, and the grated cheese in a bowl. Mix well.

Turn the heat under the skillet up to high. Add the egg mixture. When the eggs begin to cook around the edges, place the pan in the preheated oven.

Bake in the oven for 15 minutes until the eggs have set in the middle. Cut into wedges and serve.