Spring Pea And Pea Shoot Omelette

Ingredients for Spring Pea And Pea Shoot Omelette

• 1 teaspoon unsalted butter

• 2 large eggs, whisked

• Fine sea salt

• Freshly ground black pepper

• 60ml 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 teaspoons fresh thyme leaves

How to make Spring Pea And Pea Shoot Omelette

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 centre of pan, then tilt skillet to distribute eggs. Continue this way until eggs have nearly set, which should only take a couple of minutes.

Add pea shoots, peas, goat cheese, chives, and thyme to centre of eggs. Turn off heat, cover, and leave for 2 minutes.

To serve, fold half of omelette over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.