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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Quick, easy, and delicious. I've made this omelet several times, and everyone in the family likes it (no mean achievement). I just wish I could figure out how to make a three-serving version.
Excellent! I added chopped kale in with the peas. Easy dinner, thank you!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.