Pea Soup Breakfast Skillet

Ingredients

• 2 tablespoons Olive Oil
• 1 cup Diced Ham
• 1 medium Onion
• 2 cloves Garlic
• 2 cups Potatoes, diced
• 2 cups Frozen peas
• 1/2 cup Chicken Broth
• 4 large Eggs
• to taste Salt and pepper
• 1 tablespoon Pea Protein Isolate

Instructions

1. 1Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat, which is 350°F (175°C). Add the 1 cup of diced ham and cook for 3-5 minutes, or until it is lightly browned.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, and the 2 cloves of garlic, minced. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
3. 3Add the 2 cups of diced potatoes and the 1/2 cup of chicken broth to the skillet. Bring to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the potatoes are almost tender when pierced with a fork.
4. 4Stir in the 2 cups of frozen peas and cook for 3-5 minutes, uncovered, until the peas are heated through and bright green.
5. 5In a small bowl, whisk the 1 tablespoon of pea protein isolate with 2 tablespoons of water until smooth to create a slurry. Pour this slurry into the skillet and stir gently to combine, cooking for 1 minute until the mixture thickens slightly.
6. 6Season the mixture with salt and pepper to your taste. Create four evenly spaced wells in the pea and potato mixture using a spoon.
7. 7Carefully crack one of the 4 large eggs into each well. Cover the skillet again and cook on medium-low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
8. 8Serve the Pea Soup Breakfast Skillet immediately.

Substitutions

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