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.
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.
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).
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…
Pea and Mascarpone Omelet with Mint
- * 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
- 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.