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Curried Eggs & Peas


1 cup (8 oz.) plain non-fat yogurt
2 teaspoons flour
Cooking spray
1 package (10 oz.) frozen peas
1 cup (about 4 oz.) thinly sliced onions
2 teaspoons curry power
4 hard-cooked eggs chopped
Cooked rice
Parsley sprigs, optiona


In small bowl, stir together yogurt and flour. Set aside.

Evenly coat 10-inch omelet pan or skillet with spry. Over low heat, cook peas, onions and curry power, covered, until onions are tender and peas are heated through, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.

For each serving, spoon 3/4 cup egg mixture over rice. Garnish with parsley, if desired.

Rap peas against counter edge to separate.

To hard-cook place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

(Makes 4 servings)