1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy. 2. In a non-stick skillet, melt the butter over medium-low heat. 3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds. 4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat. 5. Plate immediately and enjoy!

   1. Wash the peas with cold water. 2. Cut the smoked polska kielbasa on cubes. 3. Boil 3 liters of water. Dip the kielbasa and split peas into boiling water. Cook about 50 minutes, stirring occasionally. 4. Peel and wash potatoes. Cut into cubes and add to the soup. Cook 10 minutes. 5. Peel and wash a carrot. Cut into cubes and add to the soup. Cook 10 minutes more. 6. Peel and chop an onion. Heat up a frying pan, pour vegetable oil. Fry over medium heat, stirring, onion until golden brown, and add to soup. Cook 10 minutes more. 7. Wash and cut greens; add greens to the soup and turn off a gas. 8. Let the soup stand for 5 minutes under the lid, and that's it, the soup is ready.