Vibrant, crisp seasonal greens breathe new life into a classic French omelet. Jeanine Donofrio, author of The Love & Lemons Cookbook, guarantees a bright start to any spring day with eggs, avocado, feta, peas, and pea tendrils. Delicate pea tendrils, also known as pea shoots, aren’t usually sold at grocery stores. Look for them at farmers’ markets at the beginning of spring or grow them at home; shoots require little sunshine or space. A finishing touch of chili flakes adds a wake-up punch.
Feta and Pea Tendril Omelet
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
4 large eggs
Extra-virgin olive oil, for drizzling
⅓ cup pea tendrils, lightly torn
2 tablespoons crumbled feta cheese
2 tablespoons cooked peas (blanched 1 minute if fresh; thawed if frozen)
½ avocado, diced
Pinch of red pepper flakes
Sea salt and freshly ground black pepper
How to Make It
In a medium bowl, whisk the eggs together with a pinch of salt.
In a small skillet, heat a drizzle of olive oil over medium heat. Pour half of the eggs into the skillet and use a rubber spatula to gently push the cooked portion of the eggs toward the center. Lift and tilt the pan gently to swirl the eggs so they cook in an even layer. Once the center is no longer runny, add half of each filling ingredient: pea tendrils, feta cheese, peas, avocado, and a pinch of red pepper flakes. Using a spatula, carefully fold the omelet in half and transfer to a plate. Season with salt and pepper.
Repeat, making a second omelet with the remaining ingredients.
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