Spring Pea And Pea Shoot Omelet Recipes
SPRING PEA TOASTS WITH LEMON OLIVE OIL AND FRESH PEA SHOOTS
Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer's markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade. Shake it up with a MEYER LEMONADE (see page 27)
Yield makes about 2 cups, enough for about 2 dozen crostini
Number Of Ingredients 11
Steps:
- Rinse and drain the peas, discarding any blemished peas or bits of pod. Place in a food processor along with the lemon zest and juice, garlic, mint, and chives and pulse four or five times to chop. With the motor running slowly, add the olive oil to puree and make a paste, stopping to scrape down the sides of the bowl several times. Add the Parmesan cheese and pulse several more times to mix. Season with salt and pepper to taste and pulse to mix.
- Spread a heaping teaspoon of the pea mixture on top of each crostini, drizzle with Lemon Olive Oil, top each with 1 pea shoot, and serve at room temperature.
- Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine. Refrigerate until ready to use, or for up to 2 weeks.
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- In a small saucepan over high heat, bring 1/4 cup of water to a boil. Add the pea shoots, put a lid on the pan and remove it from the stove burner. Allow the pea shoots to wilt for 2 minutes. Drain and discard any remaining water from the pea shoots and reserve.
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- Cook the eggs until they are set on the bottom and the edges begin to firm up. Using a stiff spatula, lift the edges all around the pan slightly to push the eggs into the center area. When you see that the center is beginning to slightly firm up, about 20-30 seconds, add the pea shoots, tarragon and cheese in a strip, just slightly off-center. Loosen up the edges and carefully, flip the larger side up over the filling. If you allow the eggs to cook too long the omelet will crack at the fold. Reduce the heat to it’s lowest point and continue to cook for another 30 to 45 seconds or until the eggs are firm and no longer runny.
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