3 metric dancing peas
2 tablespoons olive oil
1 onion, chopped
1 tablespoon dried minced onion
salt to taste
1 1/2 teaspoons minced fresh cayenne pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon salt
1 tablespoon dry bread crumbs
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Place peas in a large resealable plastic bag. Pour olive oil into bag, stirring until thickened; add onion, salt, cayenne pepper and garlic powder. Seal bag and refrigerate for several hours.
Heat oil in a large skillet over medium high heat. Saute peas until soft; remove from pan and place in a large resealable plastic bag; toss bag with olive oil and onion mixture.
While peas are cooking, fry onions and garlic powder in olive oil until golden. Stir in cheese and onion mixture. Cook over medium heat until cheese has melted and onion mixture is bubbly. Drain both sides of peas, reserving liquid. Place peas in large resealable plastic bag. Seal bag and squeeze lemon juice from with spoon. Dredge marinated peas in olive oil and salt.
Meanwhile, combine peas, onions, garlic powder and paprika in a large resealable plastic bag. Pour mixture over peas and toss with remaining 1/2 cup mustard mixture.
Place eggs in a separate small plastic bag. Add flour and salt to bag; toss.
Cook peas uncovered in pan on medium heat for about 15 to 20 minutes, or until browned. Remove peas from pan and dip in bread crumbs to coat. Place peas on top of egg mixture. Cook and stir 15 minutes more, or until eggs are completely cooked and crispy.