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.