Running late, must excuse me. Super-quick post due to a to-do list longer than my 12-year-old's wish list for Christmas! Have to submit my contribution to this (or rather last) month's EoMEoTE, celebrating its 5th anniversary this month (didn't you know that as with marriages, the first year in the life of a food blogging event is spent celebrating its anniversary every month, rather than once a year?).
And going with the seasons and what's on offer this month, I concoted a fabulous breakfast yesterday, using freshly shelled garden peas and irresistable fresh mint (the left-overs of which my husband is enjoying in the form of a Mint Julep as I type). Can't think of anything that brings home the joys of spring more than peas and mint - well, strawberries and rhubarb, maybe... post to follow soon, I suppose!
Pea & mint omelette
(serves 3 generously)
2 tbsp grapeseed oil
2 handfuls peas (freshly shelled)
1 handful mint leaves (finely chopped)
6 medium eggs
3 tbsp double cream
1 handful finely grated parmesan
Preheat the oven to 200 C.
Heat the oil in a non-stick pan which can go in the oven (if you only have one with a plastic handle, wrap the handle tightly in alufoil to keep it from melting), throw in the peas and fry until soft. Turn off the heat and stir in the mint.
Beat the eggs and cream in a bowl, incorporate the parmesan. Pour over the peas & mint and return to the stove. Cook until the bottom is beginning to brown and the egg mixture is starting to set. Tranfer to the oven and cook until the eggs are puffed up and almost completely set.
Fold in half and serve immediately, with some fresh bread on the side.
Variation: top with some fried bacon bits if you wish.