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MASCARPONE SOFT SCRAMBLE

Serves 4

WHAT YOU NEED:

  • 1 cup (250ml) fresh or thawed frozen green peas
  • ½ cup (125 ml) freshly grated Parmesan cheese
  • ¼ cup (60 ml) + 1/3 cup (75 ml) mascarpone cheese
  • 10 large eggs
  • 1 tablespoon (15 ml) unsalted butter
  • Salt and black pepper

WHAT YOU DO:

  1. Place the green peas, Parmesan, and ¼ cup (60 ml) mascarpone in a food processor and pulse until most of the peas are broken down and the cheese is incorporated.
  2. Crack the eggs into a large bowl and whisk in the remaining 1/3 cup (75 ml) mascarpone. Melt the butter in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook slowly, pushing the eggs around the pan with a rubber spatula. When the eggs are three-quarters cooked, after about 6 minutes, add dollops of the pea and mascarpone mixture. Continue to cook gently and stir, allowing the cheese to melt.
  3. To serve, transfer the Mascarpone Soft Scramble to a serving plate and season with salt and pepper.

Recipe excerpted from ‘Brunch Life’