The flavors of goats cheese, peas, lemon and dill make for a special meal. Yet it only takes minutes to throw this omelet together. The recipe serves one and can be scaled up if needed. But the beauty of this dish is the minimal effort required for a big return on satisfaction, making it ideal when cooking for one.
I like topping the omelet with chimichurri or salsa verde. Both sauces keep in the fridge for 4-5 days (or in the freezer for months). And I recommend making one ahead of time so it's ready when you are. It goes with so many dishes, you'll find yourself using leftover sauce throughout the week on anything from roasted veggies or quinoa bowls to pasta or shrimp.
Spring Pea Omelet with Goats Cheese & Dill
1 Tbsp. extra-virgin olive oil
1 large handful spinach, roughly chopped
1/2 cup peas (frozen or fresh, blanched)
1 heaped Tbsp. chopped dill
Juice of 1/2 small lemon
Generous pinch of salt, pepper to taste
3 large eggs, whisked
Goats cheese, to taste
Chimichurri or salsa verde
Add oil to a medium, non-stick skillet over medium heat. Saute spinach and peas for a few minutes, until peas are bright green and cooked through. Add salt and pepper, dill and lemon juice. Transfer to a plate.
Return skillet to stove and turn heat down to medium low. Add a drizzle of olive oil and pour in eggs, tilting the pan so the eggs cover the bottom. Cook for four minutes, or until mostly set. After two minutes, use a spatula to pull back set edges and tilt pan so uncooked eggs runs underneath.
Once egg is mostly set, spoon spinach pea filling over half of the omelet. Crumble over goats cheese and fold other half of omelet over filling to cover. Transfer to a plate with chimichurri. Enjoy immediately.