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
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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.