Spring omelet with fresh peas
This simple omelet with fresh peas, mint and scallion is a joy in springtime. It’s easy and quick to make, and may be enhanced with other ingredients according to your desires — cured ham, bacon, grated parmesan or another cheese, fresh goat cheese, ricotta, baby spinach leaves, arugula, basil, dill, you name it.
For best results, start with peas in the pod. If it’s not springtime or they’re not available you can substitute frozen peas. As for equipment, you will need a bowl and wire whip (or fork) for beating the eggs, a well-seasoned omelet pan, a wooden spatula and a sieve.
The omelet takes less than ten minutes to prepare. The ingredients below will make one omelet. If making more, multiply by the number of omelets but make them one at a time — or, for two people, use a larger omelet pan.
1 large handful peas in the pod (6-7 ounces, 170-200 g)
4 fresh mint leaves, plus extra for garnish
1 scallion (oignon de printemps)
1/2 tsp. butter (a small lump)
1/2 tsp. olive oil
salt to taste
freshly ground black pepper
possible extras: see below
Set a pot of salted water over high heat.
While the water is coming to a boil, shell the peas. You should have 1/4-1/3 cup.
When the water boils, add the peas and cook for 1-2 minutes. Drain through a sieve.
Crack the eggs into a bowl and whisk until frothy.
Snip the mint leaves. Slice the green part of the scallion horizontally. Set aside.
In your omelet pan, heat the butter and olive oil together until foaming and starting to brown. Swirl to coat the sides of the pan.
Pour in the eggs, swirl, and, as they begin to set, gently lift the edges of the omelet with a wooden spatula to let the runny bits on top slide beneath. Repeat a couple of times.
When the omelet is partially set, sprinkle about half of the peas over the surface. (If using optional ham, bacon or grated cheese, add now.) Turn down the heat and continue to cook until the omelet is set to your liking.
Turn off the heat. Season the omelet with salt and grind on some black pepper. Sprinkle the mint and scallion over the surface. (If using optional fresh goat cheese, ricotta, baby spinach, arugula or herbs, add now.)
Slide the omelet halfway onto a plate, then flip the other half over. Sprinkle the remaining peas over the edge of the omelet and onto the plate.
Garnish with extra mint and perhaps a couple of raspberries. Serve piping hot. Serves 1.
1) a very thin slice of prosciutto or another cured ham, cut into small strips
2) 1-2 strips of bacon, cut into pieces, fried and drained ahead of time
3) 1-2 tbsp. freshly grated parmesan, comté, gruyère, cheddar or another hard cheese
4) dabs of fresh goat cheese or ricotta
5) a handful of baby spinach or arugula
6) chopped basil or dill
7) use your imagination