Petite Pea Omelet with Mint and Mascarpone
Ingredients
- 2 large egg yolks, preferably organic and free-range
- 1 whole egg, preferably organic and free-range
- 1 tablespoon mascarpone cheese
- 2 teaspoons organic butter
- 1/3 cup defrosted organic frozen "petite" peas (or freshly shelled spring peas)
- 1 tablespoon chopped fresh mint, plus more for a garnish, if desired
- course sea salt and freshly ground black pepper
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