Pea Omelet with Mint and Mascarpone

I am hosting Weekend Herb Blogging this week. WHB is a weekly blogging event that focuses on plant and herb ingredients. If you’d like to participate, you can find the information/rules about it at Haalo’s blog. I look forward to your submissions!

My submission to WHB #230 is this Pea Omelet with Mint and Mascarpone.

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I love omelets because they work as a quick breakfast, lunch, or even dinner. Due to lots of macaron making in recent days, I’ve had quite a few egg yolks in my refrigerator just begging to be used. I promise that an omelet made mostly from egg yolks is incredibly rich and delicious, but if you’d rather use 2 whole eggs or if egg white omelets are more your style, I won’t stop you from going that route. Use organic free-range eggs, if you can.

I currently buy my eggs from a wonderful farm up the road from my home.

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I am planning to have some of my own backyard chickens very soon, though…and you’ll be the first to hear about it when they arrive.

I used organic frozen peas in this recipe, but if you’ve got fresh peas, please feel free to use them (I planted lots in my garden, but they won’t be ready for a while).

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The mint has come alive in the patch that grows in my backyard so I’ve used it here, but you could also use basil (or a combination of the two). As for the mascarpone, you could substitute Greek yogurt, cream, or maybe creme fraiche if that’s what you’ve got on hand…

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Pea and Mascarpone Omelet with Mint

Makes 1 omelet

Ingredients

  • * 2 large egg yolks preferably organic and free-range
  • * 1 whole egg preferably organic and free-range
  • * 1 tablespoon mascarpone cheese
  • * 2 teaspoons organic butter
  • * 1/3 cup defrosted organic frozen peas I used Woodstock Farms "petite" peas; you could also use freshly shelled spring peas
  • * 1 tablespoon chopped fresh mint plus more for a garnish, if desired
  • * course sea salt and freshly ground black pepper

Instructions

  • 1. Combine the eggs and the mascaropone cheese with a fork. The mascarpone will not blend completely- this is fine.
  • 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/mascarpone 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 slightly brown/done.
  • 5. Add the chopped mint and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 20-30 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 desired.
  • 7. Remove to a serving plate and garnish with additional chopped herbs and more salt and pepper, if you like.

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13 thoughts on “Pea Omelet with Mint and Mascarpone”

  1. Pingback: A guide to spring vegetables - peas - Running to the Kitchen
  2. Pingback: Recipe Roundup for Weekend Herb Blogging 230 | Healthy Green Kitchen
  3. This is one exquisite, deliciously spring omelette. I’m going to do this with creme fraiche and then I’m going to do i with feta… and then ….

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  4. Looks wonderful, Winnie. I’ve got two of the main ingredients in the garden now and the third in the fridge. Perfect!

    Reply
  5. I have yet to make macarons, but it is never too late to start a collection of recipes using egg yolks. Have you tried making zabaglione?

    Reply
  6. Pingback: Oyster Mushroom and Barley Risotto « the taste space – steam, bake, boil, shake!
  7. This looks very good, its giving me all sorts of ideas. I will try this, I have a love affair with peas so I’m sure I would love it!

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  8. What a fabulously yummy looking omelette. I eat omelettes alot, especially for dinner if i am eating alone. I must try this variation, it looks great.
    *kisses* HH

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  9. Wow that looks seriously yummy. Love peas! We have our own chickens so get about 5 eggs a day. Omelettes are also a favourite in our house. Will definitely give this one a go.

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  10. Curious that there are THREE yolks in that omelette! With all the egg-white hype going around, it’s refreshing to see someone saving the yolks to make this luscious, fragrant omelette.

    Reply