I love omelets! And because I keep chickens, I’m always looking for ways to use my eggs. It’s also a great way to make use of my home garden.
Omelets work as a quick breakfast, lunch, or even dinner, and I can embellish them with whatever vegetables happen to be in season.
This omelet is perfect for spring, as you can use fresh peas and mint, one of the perennial herbs that seems to come to life first in my garden. If you don’t grow peas or yours aren’t ready to be shelled, use organic frozen peas in this recipe.
Recipe for Omelet with Peas and Mint
* 2 large eggs, preferably organic and free-range
* 1 tablespoon Greek yogurt
* 2 teaspoons organic butter
* 1/3 cup freshly shelled spring peas or defrosted organic frozen peas (I like the ones labeled as “petite” peas)
* 1 tablespoon chopped fresh mint, plus more for a garnish, if desired (you can also use fresh basil instead of mint)
* coarse sea salt and freshly ground black pepper
1. Combine the eggs and yogurt and whisk with a fork.
2. Heat a skillet, preferably one that is cast iron, over medium-high heat. Add butter. As it melts, use a spoon or metal spatula to move it around and make sure the entire surface of the pan is coated with the butter.
3. Add the egg mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface.
4. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look done.
5. Add the herbs and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 30 seconds.
6. Loosen the opposite side of the omelet from the pan with a spatula, and fold the plain half over the filled half. Continue cooking for another 10 – 20 seconds, and then fold it again, if you like.
7. Serve garnished with additional chopped herbs and more salt and pepper to taste.