The pea tendrils taste just like peas. I’m not kidding, it’s almost bizarre. Or it would be bizarre if they weren’t so wonderful. Like a hidden gem bursting with sweet pea essence.
large onion, chopped
strips of thick cut bacon
olive oil (optional - I used it in the WW calculations)
chopped pea shoots (or other green), tough stems removed
freshly grated parmesan cheese
salt and pepper
In a 10 inch cast iron skillet set over medium/high heat, fry bacon until crisp. Remove bacon to a paper towel lined plate. If there is not much fat left in the skillet from the bacon, add olive oil. Saute onions until soft and translucent. Add in pea shoots and saute until wilted. Season well with salt and pepper and sprinkle with cheese.
Remove skillet from heat. In a large bowl, add eggs and whisk to scramble. Pour eggs over vegetables in the pan. Crumble bacon over the eggs and place skillet into preheated oven. Bake for 10-12 minutes or until eggs are cooked through. Slice and serve!