Brown Butter, Peas, and Mint Omelette

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

Brown Butter, Peas, and Mint Omelette

SERVES 2

Ingredients:
  • ⅓ 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.