If you have little time to devote to cooking but don't want to give up a second full of taste, try the recipe for arriminate with bread and peas, a very fast version of scrambled eggs stolen from Sicilian cookbooks. Follow our directions and prepare the dish in a few minutes.

1) In a pan, brown the thinly sliced ​​onion with 20 g of butter. Then add the peas and wet with a ladle of hot water. Cook for 10 minutes, seasoning with salt during cooking. A few moments before turning off the heat, sprinkle with a chopped parsley and a minced pepper.

2) Fry the diced bread in 4 tablespoons of olive oil. When it is golden brown, put it to dry on paper towels to remove excess grease.

3) Beat the eggs with a minced pepper and a pinch of salt, then pour the mixture into a non-stick pan in which you have already melted the remaining butter. Also add the peas and the croutons. Sauté over the heat and stir until the mixture starts to thicken. Now your eggs arriminate with bread and peas they are ready to be eaten, hot.

Arriminate with bread and peas: some variations

In Sicily the eggs arriminate with bread and peas they are prepared in many versions: for example, if you want to make the dish richer and more stringy you can add diced ham and scamorza. For those who prefer some arriminate lighter and more digestible, the fried bread croutons can be replaced with pieces of toasted bread.