Brown Butter, Peas, and Mint Omelette

Name: Brown Butter, Peas, and Mint Omelette
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 ⁄ 3 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

Serves
serves 2

YOSSY AREFI

Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.

Ingredients

¹⁄₃ 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

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Instructions

Step 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.

Step 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.