Ethnic breakfasts can introduce your palate to foods way more interesting than the typical eggs and bacon. In this case, it was the inspired uova in camicia, two poached eggs over artichokes, peas and fava beans at Italian trattoria, Morandi, in New York’s West Village that led me to embrace peas for breakfast. Nothing too wild, but definitely not the norm! I whipped this up the day after we got home from N.Y.C., with practically ‘nothing’ in the kitchen, but some eggs, kale, frozen organic petite peas and a can of garbanzo beans in the pantry…viola! A tasty, healthy, protein-packed breakfast from ‘nothing’! Enjoy.