It’s always fun thinking of new ways to have eggs for brunch or dinner on a weekend. With an almost empty fridge, eggs and a few nibbles of leftover take out, a freezer nestling frozen edamame and other frozen vegetables, a light bulb went off. Edamame and eggs, why haven’t I ever thought of that before! Edamame are green soybeans, high in fiber, protein and vitamins – a super legume. I prefer frozen shelled edamame that you can get either at Whole Foods or Trader Joes. I snack on them all the time, quite tasty with a dash of sea salt and pepper. Follow the step by step images below and I promise you’ll love the crunch and bite to this recipe.
Ingredients (serves 1)
- 1/2 cup frozen edamame
- 1 egg
- 1 teaspoon of olive oil
- pinch of salt (if you can get sea salt, even better!)
- dash of black pepper
- Follow packaged directions of the frozen edamame. Boil them as per packaged directions, drain and lightly fry in olive oil on high heat until they turn a golden brown for about 5 minutes turning frequently.
- Add a pinch of salt, and egg and then cover, lower heat and cook to desired readiness (3 -5 minutes).
- Remove cover, add black pepper and serve while hot.