Spring Pea And Pea Shoot Omelet
2.5
(1)
Spring Pea And Pea Shoot OmeletKimberley Hasselbrink
With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.
Recipe information
Yield
Makes 1
Ingredients
1 teaspoon unsalted butter
2 large eggs, whisked
Fine sea salt
Freshly ground black pepper
1/4 cup pea shoots plus more for garnish
1 rounded tablespoon fresh shelled peas plus more for garnish
1 tablespoon goat cheese, crumbled
1 teaspoon finely chopped fresh chives, plus more for garnish
1/2 teaspoon fresh thyme leaves
Preparation
Step 1
Heat an 8" skillet over low heat. Add butter and melt. When butter is bubbly, add eggs, along with salt and pepper to taste. Using a heatproof rubber spatula, push outer edge of eggs toward center of pan, then tilt skillet to distribute eggs. Continue this way until eggs have nearly set, which should only take a couple of minutes.
Step 2
Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.
Step 3
To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.
Recipe notes
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