Light and Lovely Pea & Mint Omelette

Extra-Fluffy Egg Whites/ Petite Peas/ Fresh Mint/ Fruity Olive Oil

Thank you so much for your kind words and congratulations on the 3rd Anniversary of Taste With The Eyes. I hope you had a chance to leave a comment on the Blog is 3! Celebrating with King Trumpets and Shishito Peppers! post for an opportunity to win a copy of the truly remarkable Charlie Trotter’s Vegetables. (It’s not too late! Simply leave a comment on that post by June 24th). Trotter has a passion for vegetables and his ingenious pairings and presentations are works of art.

GIVEAWAY – CHARLIE TROTTER’S VEGETABLES

Now, about this light and lovely pea & mint omelette…

Whip fresh egg whites with a bit of sea salt and fresh ground pepper…

…whip just enough so the egg whites are airy.

Heat a non-stick skillet over medium-high heat. Add a bit of olive oil.

Add the egg whites. Use a spatula to gently lift and move the eggs to evenly cook the omelette.

Prepare the pea mixture ahead of time.

  • frozen petite peas
  • fresh mint
  • olive oil
  • fresh lemon juice
  • sea salt & fresh ground pepper

Peas are one of those vegetables that actually taste great when frozen. Since peas are rather delicate, they start to deteriorate and become starchy within a day of being picked.  Peas that are frozen within hours of harvest retain their fresh flavors. So, I would use frozen peas, unless of course, you have access to fresh picked!

Cook the peas then drain all the moisture, let cool to room temperature. Add peas, chopped fresh mint, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper to a food processor. Pulse briefly to get a rough chopped texture.

Place the pea mixture on the cooked egg whites and fold the omelette onto a plate. Finish with a drizzle of olive oil.

If I were the proprietress of a Bed & Breakfast this heart healthy omelette would be on the menu.

23 thoughts on “Light and Lovely Pea & Mint Omelette”

  1. What an interesting bend on egg whites! What other vegetable do you think would pair well with mint in this recipe?

    I was fortunate to have spent an evening in the kitchen at Charlie Trotters, a gift from my sister. Truly an amazing experience though Chef Trotter only stood and watched for a bit! (I thought he’d be yelling like he did in his cameo in ‘My Best Friend’s Wedding’!)

    I had to shave these tiny coquitos, small nuts from Chilean palm trees. They were sprinkled over the sorbet for dessert. Then it was off to the line to plate the dinners….THAT was intense!

    Bake it Fun!™

    Chef Rocha

    1. So Chef Rocha – we had the same experience! It was very memorable, no? We had dinner at Charlie Trotter’s Kitchen Table in 1998, that year, he was doing a lot of yelling. We dined at The Table again in 2006, no more yelling. Mellowed with age?
      The food has always been amazing. I am really enjoying cooking recipes from Charlie Trotter’s Vegetable now.
      LL

  2. Oh! I love the look and sound of this. I love that the ingredients are simple and I actually have them. I’ll have to try it very soon. Thanks! 😉

    Paz

  3. At first I thought you found fresh new spring sweet peas in Colorado and I was all ready to ask WHERE???? I have been waiting so long …too long…for sweet peas and fava beans! The farmers say next week may be the week. The omelette looks yummy!

  4. I’ve never made an omelet with only egg whites but this definitely looks delicious and is free of any cholesterol and a great way to use egg whites.

  5. I love peas and luckily had a bag of peas in the freezer to try out your quick pea&mint recipe with eggs. Thanks for an easy and quick recipe that’s also very tasty!

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