Made with peas, ricotta and chives, these are not your local diner omelets! Serve them with salad for a light dinner, or with toast for a special brunch.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 259
Directions
-
- Step 1Heat oven to 350°F.
- Step 2Mash ½ cup peas. Transfer half mashed peas to large bowl along with 4 eggs, 1 tablespoon each ricotta and chives, 1/4 teaspoon salt and 1/8 teaspoon pepper and whisk until well combined.
- Step 3Heat 1 tablespoon oil in medium ovenproof nonstick skillet on medium. Add egg mixture and quickly stir until eggs begin to set and form medium-size curds, 1 to 2 minutes.
- Step 4Top with 1/4 cup whole peas, transfer to oven and bake until eggs are set, 1 to 2 minutes. Slide omelet onto serving plate, folding over in half, then top with 1 tablespoon ricotta and 1 1/2 tablespoon mint. Repeat with remaining ingredients to make second omelet.
NUTRITIONAL INFORMATION (1/2 omelet each): About 258 cal, 18.5 g fat (5.5 g sat), 16 g pro, 397 mg sodium, 6 g carb, 2 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
