This omelet is unusual in that it's folded on the plate, rather than in the skillet,
so that the peas don’t roll out when you move it. Although it’s less fussy this way,
it still wows as a light dinner or brunch, served with salad and toast.
Melt the butter in a 10-inch nonstick skillet over medium heat. Add the shallot and cook, stirring often, until soft, about 1 minute. Add the peas and lemon zest, and cook, stirring often, until the peas are just tender, about 2 minutes. Season with salt and pepper, then transfer to a bowl.
Wipe out the skillet and set it over medium-low heat. Lightly beat the eggs with the
milk, a pinch of salt, and a few grinds of pepper, then add the eggs
to the skillet. Cover and cook until they begin to set, about 4 minutes. Crumble the
goat cheese over the omelet, cover, and cook to heat the cheese, about 1 minute more.
Gently slide the omelet onto a large round platter. Pour the peas onto one half of the omelet and top with the parsley. Drizzle with olive oil and squeeze a little lemon juice over. Fold the other half of the omelet over the filling, cut in half, and serve.
nutrition information (per serving):
21, Fat Calories
190, Saturated Fat
18, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips