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Cheesy Pea Shoot Scramble

Oh my.  Do you realize it was October 7th when I ate these particular eggs for breakfast??  Even I didn’t figure it was that long ago, and I was the one eating them.  It feels like it was just this last weekend.  Oh the joy all the information that digital photography files afford us.

Now that we all know what a slacker I’ve been over posting this Cheesy Pea Shoot Scramble recipe, it would be simply splendid if I could just get the darn recipe up without any more carrying on, so you can make it too; It’s eggy, it’s cheesy and it’s very simple. And it’s yummy.  Also, it makes my friend giddy when I add greenery to my eggs, and he is terribly amusing when he’s giddy.  I am certain I have mentioned before that pea shoots are one of my favorite new things.  I did stuff with them here and here.  And now here.  Pea shoots rock.

Cheesy Pea Shoot Scramble

I discovered when I made this dish that pea shoots are quite tricky little suckers when it comes to stirring them into eggs, so I suggest snipping them in half with scissors before you wilt them.  It will be much easier for you; and we do like easy – especially when freshly launched out of bed and eager to get fueled up for the day.

This dish makes me think of Spring, something our Southern Hemisphere friends are enjoying right now.  For us in the northern part of the globe though, let’s not wait for Spring – let’s grab ourselves some pea shoots and make this right now.

Finally, Cheesy Pea Shoot Scramble!  I am pushing the publish button.

Cheesy Pea Shoot Scramble
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 1
  • 2 tsp butter
  • 1 oz / 28g pea shoots, cut in half
  • 3 eggs
  • 2 TBSP heavy cream (double cream)
  • Ground pepper
  • 1/2 oz / 15g Cheddar cheese, shredded (grated)
  1. Melt the butter in a skillet over a medium heat.
  2. Saute / wilt the pea shoots, 2 minutes.
  3. Meanwhile, whisk the eggs, cream and pepper in a bowl.
  4. Once the pea shoots have wilted, pour in the eggs and move the mixture around until the pea shoots are completely mixed in, by which time the eggs will be cooked.
  5. Spread the shredded cheese over the egg mixture.
  6. Place the skillet under the broiler and broil (grill) until the cheese is melted and just starts to brown.
  7. Slide into a dish.
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  • JanknitzUmm, Looks good but I’ve NEVER seen pea shoots in the store (I admit I’ve never looked). So where do you get them?

    Are they like sprouts? Can you grow your own, indoors? Do they really grow in December in the Northern Hemisphere? (I’m reading Barbara Kingsolver’s Animal, Vegetable, Miracle right now and thinking very hard about where my food comes from!).ReplyCancel

    • carrieJanknitz – you could use any sprouts if you can’t find pea shoots, but the smaller and more delicate sprouts they are the harder it will be to incorporate into the egg and the more care you need to take with wilting. I get pea shoots from Trader Joe’s and they still have them in their stores now. I have not looked for them anywhere else, so not sure if they are all over or not. Hope that helps!ReplyCancel

  • JanknitzThanks, Carrie. I grow my own broccoli sprouts and sunflower seed sprouts (can’t get more local than home grown!) so maybe I’ll try those. Sunflower sprouts are fast and sturdy.ReplyCancel

  • MVPMy house could eat these eggs everyday. Especially our 1 year old, she LOVES these eggs! I have a standing breakfast committment to make these every morning. Thanks for the great recipe!ReplyCancel