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Brown Butter, Peas, and Mint Omelette
Brown Butter, Peas, and Mint Omelette
- Recipe Submitted by Herb on 11/05/2014
Category: Healthy Recipes, Breakfast, Eggs
Ingredients List
- â…“ 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
Directions
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.
3. 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;
4. slide omelette onto a plate and garnish with remaining mint and cheese.
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.
3. 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;
4. slide omelette onto a plate and garnish with remaining mint and cheese.
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