Peas are super sweet with a bit of crunch and go well with other seasonal vegetables. Green peas tend to get underestimated I think because you use it in a boring way e.g. steak and three veggies (boiled peas, carrot and potatoes). However, they actually contain essential minerals and vitamins; high folate, magnesium, phosphorus, potassium, copper, vitamin B complex and vitamin K (good for your skin and bone health). Peas also offer healthy vegetarian protein, 9 grams per cup. Serve peas with a whole grain since they are not a complete protein, for example, pea mash crostini. I like using them in my salads, omelets, stir-fry, soup, dips, on and on. You can add them either fresh or frozen to anything you can imagine.
I made this dish for Sunday brunch. Toast two slices of rosemary bread, spread pea mash, put grilled Greek cheese and egg on top. Add parsley and e.v.o.o. Season with salt and pepper. A squeeze of lemon over this dish will really top it up. I like fresh spring flavour and bright green colour. Sweet peas, salty cheese, creamy egg and bitter parsley. Perfecto!