Green eggs and DAMN!
How purty is this here omelette, guys?!
(And if you’re a weird, anti-green pea person because of some childhood fear, then we have no business. Run along now. Peas are great and not icky and pretty and you’re a big ole crazy pants for not thinking so 😛 )
I was so excited to give this idea a try. It actually began with me having some fresh ricotta from the Farmers Market. It came from Fading D Farm, who makes water buffalo cheese. My system doesn’t handle lactose very well so being able to freely eat ricotta (one of my favorites!!) has been quite exciting. It’s very mild in flavor, more so than cow’s milk ricotta, so it takes on anything you season it with.
After using it in a few different things in the week, I had a little bit leftover that I wanted to use in my post-workout eggs in some way… and I was packing up the dinner leftovers one night… saw that we had about 1/2 cup of peas leftover…
Oh. Hmm. This may be weird, but I have always loved eggs and peas together. Just some soft-scrambled eggs with peas and goat cheese?!… Yum.
So as I was thinking about that, and the ricotta I had waiting on me, the idea for this whipped spring pea omelette sprung into my head.
Would it work?
Would it stay green?
Would it fold?
So many questions.
Well… it worked! It stayed green! And it folded.
Sort of. Eventually. Enough.
This omelette is so light and airy… it almost melts on your tongue as you savor it. It’s really so deliciously delightful and fun. It doesn’t have the eggy and dense texture traditional omelettes have … it’s more whipped pea-custardy. So soft and ethereal and just plain dreamy.
And the colors just make me happy and think of warmth and new beginnings.
What’s not to love about that?
Happy Spring eating, ya’ll 😉
WHIPPED SPRING PEA OMELETTE
with FRESH RICOTTA
and LEMONY ARUGULA
In a small, ‘smoothie sized’ blender, or tall container that you can use an immersion blender in, (you could, I suppose, use a standard sized blender) combine the following…
- 1/2 cup peas (fresh, steamed and cooled OR thawed, frozen)
- fat pinch kosher salt
- 5 mint leaves / small handful
- 1 garlic clove, peeled
- 1/4 cup greek yogurt (I go full fat or 2%)
- lemon zest.. about 1/4 small lemon’s worth
- 1/4 cup-ish milk of choice (I also like to use milk kefir)
Blend this, stopping to scrape down the sides as needed, until smooth and creamy.
- 2 large eggs
Blend again, until eggs have broken down completely. (The more you blend, the more puffy and light your omelette will be.)
In a 8-9 in nonstick skillet, on medium heat, melt…
- tsp coconut oil (another oil would also be fine… I like the slight sweetness of the coconut with this)
Once the oil is melted, swirl it around the pan to coat.
Pour in your whipped pea/egg custard
And cook as you would a regular omelette- pulling from the outside in with a rubber spatula, making sure all is cooked. Adjust the heat up and down as you go, if need be. It will remain soft when it’s finished cooking, but not gooey.
Once it’s cooked through, add on one half…
- 1/3 cup or so ricotta (chèvre or feta would also be excellent here!)
Season ricotta with
- white pepper pinches
- kosher salt pinches
Gently fold the omelette over using your rubber spatula. It will most likely break a bit at the edges, but don’t mind that.
Transfer to a plate.
- baby arugula leaves
Season gently with…
- delicate squeeze of lemon juice (from previously zested lemon)
- small pinch salt
- drizzle of extra virgin olive oil
Kitchen dishcloth compliments of DII at Amazon.com. Find the whole set of towels, etc. HERE. Love that coral color for Spring 😉
Thanks for reading, y’all. xo