Pea Omelette with Mint and Mascarpone
Soups • European
Description
Breakfast will be truly delicious if you serve it with orange juice or a smoothie.
Ingredients
- Whole egg 2 pieces
- Chicken Egg 1 piece
- Butter 2 teaspoons
- Mascarpone Cheese Unagrande 1 tablespoon
- Frozen green bean pods ⅓ cup
- Fresh Mint 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix the eggs and mascarpone cheese. If the mascarpone and eggs do not fully combine, don't worry — that's normal.
Step 2
Heat a skillet, preferably cast iron, over medium heat. Add the butter. Make sure the entire surface is coated with butter.
Step 3
Pour the mixture into the skillet and spread it evenly.
Step 4
Cook over medium heat until the egg in the center starts to set and the edges become slightly brown.
Step 5
Add the chopped mint and peas. Add coarse sea salt and freshly ground pepper and cook for 20–30 seconds.
Step 6
Lift the opposite side of the omelette from the skillet with a spatula and fold it over the filled side. Continue cooking for another 10–20 seconds, then fold it again if necessary.
Step 7
Transfer to a plate and garnish with chopped herbs.
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