Spring Pea And Pea Shoot Omelet Recipe

Spring Pea And Pea Shoot Omelet Recipe

  • 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
  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.
  2. Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.
  3. To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.
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