BROWN BUTTER, PEAS, AND MINT OMELETTE
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Tuesday, September 1, 2015

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BROWN BUTTER, PEAS, AND MINT OMELETTE

Kelly Mike - Tuesday, September 01, 2015

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

Instructions

  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. 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.

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