March 1, 2025 Recipe of the Week
This might just be my all-time favourite recipe.
What is not to love? It is ready in 2 minutes, uses inexpensive and readily available ingredients, can easily be adapted to whatever you have on hand, is great for any time of day and is smooth, velvety and so delicious!
Included in your basket:
1/2 dozen farm fresh eggs (you will use two per omelette)
One package of peashoots
| Pantry items: Butter or extra virgin olive oil Salt and Pepper |
| Equipment: Bowl to beat your eggs in Fork 7-8″ carbon steel (or other non-stick) skillet |
Method
Start by prepping your eggs. Add a pinch of both salt and pepper and beat them vigorously with a fork until they are completely combined and there are no visible little bits of stand-alone whites, about 40 vigorous strokes if you want to count them out! Beating them with salt in advance will help them to retain water and have a more tender texture.
Next, get your peashoots out and have them ready to go; you won’t have time to run for them once you get cooking (but if you forget, don’t worry, this omelette is very forgiving; you could pull it from the heat part way through, do what you need to and then finish it or just throw the shoots on top, they will look fancy and taste delicious either way)!
Next, over medium-high heat (on my stove the sweet spot is 7.5 on one burner and 8 on another, experiment until you find the right setting on your stove) melt a good sized piece of butter in your skillet (I prefer to use a carbon steel skillet, as suggested by Julia Childs because of the health concerns with other non-stick skillets; I keep one that is only used for omelettes so that the surface does not stick and it is always ready to go:)).
Swirl the butter in the skillet so that the entire surface is coated, including the sides. Wait until the butter is foaming (it will have many small bubbles and may be just starting to brown) then add the beaten egg mixture and immediately start swirling the pan with one hand and scrambling the eggs with a fork with the other. The idea is to create small curds while at the same time preventing it from sticking to the bottom of the pan. Try not to touch the bottom of the pan with the fork (as much as possible anyway!). If you scramble at the top and pull in from the sides, this will pull the egg mixture from the bottom of the pan to create curds without disturbing the coating at the bottom that will keep it from sticking.
This cooks very fast! as soon as you see that the egg is starting to set, use your fork to distribute the egg over the entire surface of the pan, place your peashoots across the bottom 1/3 of the omelette and, holding the pan by the handle at a slight angle (so that gravity will help you), begin to fold the omelette into a little roll. When you get to the end of the roll, hold the pan at a 90 degree angle over your plate, firmly tap the handle of the pan to loosen the bottom of the omelette and tip it out, upside down, onto your plate and enjoy!
Time Savers, Storage Tips and Spin off Recipes
- Any extra peashoots can be used in a salad or stir fry. They also make a great snack, all by themselves.
- You can easily increase your veggie count by adding finely minced herbs to the egg mixture before beating it with salt and pepper.
- You can boost your polyphenols by cooking this in extra virgin olive oil instead of butter
Did you Know?
Starting your day with a savoury breakfast (no carbs such as sugars and starches) can have a significant impact on how you feel and perform throughout the day.
Eliminating the glucose spike and crash that accompanies typical carb-rich breakfasts helps you to maintain concentration and energy, eliminating mid-morning hunger, brain fog and other symptoms associated with drops in blood glucose.
After studying medicine and spending years baking homemade carb-forward granolas for my kids’ breakfasts, I was dubious about this claim until I tried it for myself…now we have omelettes for breakfast!
| This Recipe’s Plant Count: Only two, but feel free to add finely chopped herbs to the egg mixture to boost your plant count; my faves are a mix of chervil, chives and parsley but you could use any delicate herb you have in your crisper. |
| Time Required: 2 minutes prep and 2 minutes cooking |
| Number of Servings: Each omelette is a perfectly satisfying single serving |
Harmony Kitchen 