Petite Pea Omelet with Mint and Mascarpone

By • April 13, 2010 • 14 Comments


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Author Notes: Fresh peas are not yet available in these parts- I won't see the ones I planted in my garden for a while yet, so I've used organic frozen peas in this recipe instead. Due to lots of macaron making in recent days, I've had a lot of egg yolks in my refrigerator just begging to be used. I promise that an omelet made mostly from egg yolks is incredible rich and delicious, but if egg white omelets are more your style, I won't stop you from going that route. The mint has come alive in the patch that grows in my backyard so I've used it here, but you could also use basil (or a combination of the two). As for the mascarpone, you could substitute Greek yogurt, cream, or maybe creme fraiche if that's what you've got on hand...WinnieAb

Food52 Review: WHO: WinnieAb is a native New Yorker who comes from a line of great cooks -- her parents owned the famed NYC restaurant the Quilted Giraffe.
WHAT: The springiest of omelets!
HOW: Whisk, sizzle, devour.
WHY WE LOVE IT: The combination of the mascarpone and egg yolks makes for a wonderfully rich omelet. Cheery in color and just a bit decadent, it would make a terrific Easter brunch.
A&M

Serves 1 omelet

  • 2 large egg yolks, preferably organic and free-range
  • 1 whole egg, preferably organic and free-range
  • 1 tablespoon mascarpone cheese
  • 2 teaspoons organic butter
  • 1/3 cup defrosted organic frozen "petite" peas (or freshly shelled spring peas)
  • 1 tablespoon chopped fresh mint, plus more for a garnish, if desired
  • course sea salt and freshly ground black pepper
  1. Combine the eggs and the mascaropone cheese with a fork. The mascarpone will not blend completely- this is fine.
  2. Heat a skillet, preferably one that is cast-iron, over medium-high heat. Add butter. As it melts, use a spoon or metal spatula to move it around and make sure the entire surface of the pan is coated with the butter.
  3. Add the egg/mascarpone mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface.
  4. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look slightly brown/done.
  5. Add the chopped mint and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 20-30 seconds.
  6. Loosen the opposite side of the omelet from the pan with a spatula, and fold the plain half over the filled half. Continue cooking for another 10 – 20 seconds, and then fold it again, if desired.
  7. Remove to a serving plate and garnish with additional chopped herbs and more salt and pepper, if you like.

Tags: omelette

Comments (14) Questions (0)

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11 months ago alamesa

I love a good omelette and enjoy experimenting with various ingredients. Quick, healthy(ish!) and delicious. I usually always have peas, mascarpone and eggs to hand. So will grab some mint and give this a try.

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over 1 year ago Kitchie

My eaters prefer frittatas -- so I multiplied everything by 5 and cooked it all at once in a cast iron pan. Half on the stove, half in the oven, total happiness.

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almost 2 years ago EmilyC

Made this night and really enjoyed it. Love the addition of the mascarpone. Congrats on your wildcard win!

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about 2 years ago gingerroot

Congrats, WinnieAb! I can't wait to make this.

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about 2 years ago TasteFood

Lovely! Congratulations, Winnie!

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about 2 years ago Midge

Ooh yum. Can't wait to make this with fresh peas. Congrats WinnieAb!

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Hey Winnie! Congratulations on the Wildcard!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the wildcard win, this really is the ultimate springy omelet, love the mascarpone addition.

Kay_at_lake

about 4 years ago Kayb

Yum. Weekend!

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about 4 years ago The Internet Cooking Princess

Saw 'marscapone' and drooled a little. This sounds like a perfect brunch option for this weekend - thanks!

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about 4 years ago TasteFood

Sounds simple and delicious, especially with the mascarpone!

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. Had I seen this before scarfing down a salami sandwich for lunch, I would have made it immediately! Saving it for another day.

Lnd_jen

about 4 years ago lastnightsdinner

This is lovely.

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about 4 years ago Lizthechef

Looks tasty - I like the idea of combining the mint with basil...