This morning I had the pleasure of presenting this recipe that I found on Savoir's page for CBC's Weekend Morning Show with host Terry MacLeod. It is very yummy and so easy to prepare if you are looking for such a thing for Mother's Day tomorrow. I would also consider substituting the peas for fiddleheads if any are available where you are.
I used Nature's Farm eggs, Pecorino from DeLuca's and Gunn's Bagels.
Enjoy!
Brown Butter, Peas and Mint Omelette
? cup fresh or frozen peas
1 tbsp. olive oil
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper, to taste
6 eggs
3 tbsp. unsalted butter
3 tbsp. grated pecorino romano
2 tbsp. thinly sliced mint leaves
INSTRUCTIONS
1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper; set aside.
2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese.
I used Nature's Farm eggs, Pecorino from DeLuca's and Gunn's Bagels.
Enjoy!
Brown Butter, Peas and Mint Omelette
? cup fresh or frozen peas
1 tbsp. olive oil
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper, to taste
6 eggs
3 tbsp. unsalted butter
3 tbsp. grated pecorino romano
2 tbsp. thinly sliced mint leaves
INSTRUCTIONS
1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper; set aside.
2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese.
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