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.
- 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.