- 4
Ingredients
- a handful of shelled peas
- a handful of shelled broad beans
- 1 fresh red chili
- 6 free-range eggs
- salt and freshly ground black pepper
- butter
- a few sprigs of fresh mint
- 2 oz. goat's cheese
- a small handful of freshly grated Parmesan cheese
Preparation
Step 1
Turn the grill on high and then heat your T-FAL frying pan on the stove until the Thermo-Spot turns solid red.
Blanch the peas and broad beans in boiling water for 30 seconds or so and drain through a strainer. Slice the chili in half, remove the seeds, and slice into fine strips.
Crack the eggs into a bowl, season them well with salt and freshly ground black pepper and beat them up with a spoon. Melt a little knob of butter in the frying pan and when it sizzles, pour in the eggs. Stir around until you feel the egg start to set at the bottom, and then, right away turn the gas or electricity off so the omelet stays half cooked and quite runny.
Toss the blanched peas and broad beans and the ripped up mint in a little olive oil and lemon juice and scatter them on to the runny egg. Then arrange knobs of goat's cheese all over the top. Sprinkle with the sliced chili, season with more salt and pepper, and scatter some grated Parmesan over as well.
Carefully lift the whole pan up and put it on a shelf underneath your preheated grill. After 2 or 3 minutes the cheese will be brown and bubbling and the omelet will be cooked through.