Pea, mint, and Parmesan omelette

For obvious reasons, I love the weekend. Not only can I catch up on all those essential and delightful chores (cleaning, laundry and other joyous tasks) I also brunch (is that a verb?). It is the only time of the week that I can get away with only worrying about having to nourish myself twice a day, rather than engaging in the monotony of shoving something down my gullet for breakfast – usually cereal-related. It also give me the opportunity to dredge out some of my favourites which doesn’t seem right to eat at any other time of the day.

The ingredients for this pea, mint, and Parmesan omelette were assembled for the very first time for this recipe. Would I make it again? Certainly. Would I adapt it again in the future? Certainly.

Using a chef’s torch to cook the top of the omelette.

Pea, Mint and Parmesan Omelette

Richard Bewley

A really tasty, simple, and green omelette which takes minutes to put together and tastes great, both hot and cold. Definitely something I look forward to at the weekend. And rather unusual for me - vegetarian!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Brunch

Cuisine European

Servings 2

Ingredients

  

• 4 x large eggs beaten
• 2 x spring onions trimmed and finely sliced
• 1 x tsp Dijon mustard
• 1 x tbsp olive oil
• 1 x cup peas defrosted
• 1 x tbsp chopped mint
• Parmesan cheese
• salt and pepper to taste

Instructions

 

• In a small bowl, beat the eggs using a mini-whisk or fork. Blend in the Dijon mustard and season to taste. Personally, I prefer the eggs to be loosely beaten rather that pulverised - I like the mix of texture when cooked where some parts are more egg white, and other egg yolk.
• Heat up the olive oil in a medium frying pan, and add the spring onion. Sweat them off for 2-3 minutes until they start to soften, then add the peas and fresh mint. Cook for a couple of minutes until warmed through.
• Making sure that the ingredients are evenly spread across the bottom of the frying pan, pour over the beaten egg and Dijon mustard. Turn down the head slightly, and allow to cook.
• Using a vegetable peeler, shave off a few thin slices of Parmesan cheese and carefully scatter over the top of the omelette. Don't worry if the top of the omelette looks in need of cooking, you'll be tackling this next.
• If you have a chef's torch, then let the fun begin. With the bottom of the omelette still cooking, fire up the chef's torch and scorch the top. Very quickly, the Parmesan will start to blister, and the more liquid top will start to firm up. Continue until the top of the omelette is browned/scorched on top.
• If you are not a budding pyromaniac like me and do not have a chef's torch, no worries. Instead, fire up the grill to a medium setting and place the pan underneath. Keep an eye on it as the top of the omelette will start to bubble and blister quickly. Once the top has a firm texture, remove.