Pea omelette with mint and mascarpone
1 serving
10 minutes
Pea omelet with mint and mascarpone is a refined dish of European cuisine that combines the tenderness of eggs and mascarpone with bright notes of fresh mint and sweet green peas. Its origins trace back to traditional French omelets, where creamy textures and subtle flavor nuances are highly valued. The taste of the omelet is exquisite and harmonious: the creamy softness of mascarpone is complemented by the freshness of mint and the light sweetness of peas, while sea salt and black pepper add depth and expressiveness. This dish is perfect for a light breakfast or an elegant dinner, as well as being a wonderful option for serving at a festive table. The omelet is garnished with fresh herbs, adding visual appeal and even more freshness.
1
Mix the eggs and mascarpone cheese. If the mascarpone and eggs do not fully combine, don't worry — it's normal.
- Egg yolk: 2 pieces
- Chicken egg: 1 piece
- Mascarpone cheese: 1 tablespoon
2
Heat a skillet, preferably cast iron, over medium heat. Add butter. Make sure the entire surface is coated with butter.
- Butter: 2 teaspoons
3
Pour the mixture and spread it all over the pan.
4
Fry on medium heat until the egg in the center starts to set and the edges become slightly brown.
5
Add chopped mint and peas. Add coarse sea salt and freshly ground pepper, and cook for 20-30 seconds.
- Fresh mint: 1 tablespoon
- Frozen green peas: 0.3 glass
- Sea salt: to taste
- Ground black pepper: to taste
6
Lift the opposite side of the omelet from the pan with a spatula and fold half over the filled side. Continue cooking for another 10-20 seconds, then fold it again if necessary.
7
Transfer to a plate and garnish with chopped greens.