BROWN BUTTER, PEAS, AND MINT OMELETTE

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.