Mushy Peas. Start with these as it will take the longest to cook. Defrost green peas in a pot of boiling water and cook with any kind of aromatics you want. I went with mint. For a stronger flavor you can saute sliced garlic and chili with oil before cooking the peas. So, in a nice pan, put some olive oil and/or butter, throw in some finely chopped shallots, minced garlic (optional), minced chili (optional) and season with salt and pepper. As the shallots soften up, toss in the cooked peas with the mint. Add some chopped parsley if you want. Cook them for a while till the water dries. Move it to a bowl and start mashing it. Add red wine vinegar or lemon juice to compliment the spice. Add some sour cream or cream cheese for texture. Top if off with some fresh, finely chopped mints and parsley.
The filling. Make the filling before you cook the eggs. I went with spinach and mushrooms. You could add bacon bits or julienne red peppers or carrots if you want some crunch. In a warm heavy pan, add some olive oil and/or butter. Toss in sliced mushrooms with a pinch of salt and pepper and saute on medium heat. Once the mushrooms have browned a bit, add in the spinach and toss/mix well. Spinach ha a lot of water, so you'll have to wait for the water to evaporate before turning the heat off. Feel free to add any other seasoning here if you want such as chopped chives, etc.
Fluffy eggs - the key is separating the egg whites and the yolk. Whip the egg whites till it's nice and frothy. Beat the yolks with 1 tbsp: 1 egg ratio of milk. Salt and pepper if you want but not needed. Mix the yolks and whites together and make a smooth, frothy mix. Heat a pan with a little bit of olive oil and/or butter and pour in the mixture and cook uncovered on medium heat for 2-3 minutes. It's not a French omelette so don't mix! Wait for the froth to settle a bit - flatten the froth and then drop in some cheese (optional) and the cooked filling. Carefully scrape the sides and fold the omelette and dislodge it from the pan by gently knocking on the handle and flipping it onto a plate.
Garnish with spring onions/chives or more cheese (optional).
The filling. Make the filling before you cook the eggs. I went with spinach and mushrooms. You could add bacon bits or julienne red peppers or carrots if you want some crunch. In a warm heavy pan, add some olive oil and/or butter. Toss in sliced mushrooms with a pinch of salt and pepper and saute on medium heat. Once the mushrooms have browned a bit, add in the spinach and toss/mix well. Spinach ha a lot of water, so you'll have to wait for the water to evaporate before turning the heat off. Feel free to add any other seasoning here if you want such as chopped chives, etc.
Fluffy eggs - the key is separating the egg whites and the yolk. Whip the egg whites till it's nice and frothy. Beat the yolks with 1 tbsp: 1 egg ratio of milk. Salt and pepper if you want but not needed. Mix the yolks and whites together and make a smooth, frothy mix. Heat a pan with a little bit of olive oil and/or butter and pour in the mixture and cook uncovered on medium heat for 2-3 minutes. It's not a French omelette so don't mix! Wait for the froth to settle a bit - flatten the froth and then drop in some cheese (optional) and the cooked filling. Carefully scrape the sides and fold the omelette and dislodge it from the pan by gently knocking on the handle and flipping it onto a plate.
Garnish with spring onions/chives or more cheese (optional).
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