1 tsp unsalted butter2 large eggs, whiskedFine sea saltFreshly ground black pepper1/4 cup pea shoots plus more for garnish1 rounded Tbsp peas plus more for garnish
1 Tbsp Neighborly Farms Cow’s Milk Feta Cheese, crumbled
1 tsp finely chopped fresh chives, plus more for garnish
1/2 tsp fresh thyme leaves
Heat an 8″ skillet over low heat. Add butter and melt. When butter is bubbly, add eggs, along with salt and pepper to taste. Using a heatproof rubber spatula, push outer edge of eggs toward center of pan, then tilt skillet to distribute eggs. Continue this way until eggs have nearly set, which should only take a couple of minutes.
Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.
To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.
Adapted from Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 39 of 2014.