Spring Pea And Pea Shoot Omelet

• 1 teaspoon unsalted butter
• 2 large eggs, whisked
• Fine sea salt
• Freshly ground black pepper
• 1/4 cup pea shoots plus more for garnish
• 1 rounded tablespoon fresh shelled peas plus more for garnish
• 1 tablespoon goat cheese, crumbled
• 1 teaspoon finely chopped fresh chives, plus more for garnish
• 1/2 teaspoon fresh thyme leaves

1. Heat an 8" skillet over low heat. Add butter and melt. When butter is bubbly, add eggs, along with salt and pepper to taste. Using a heatproof rubber spatula, push outer edge of eggs toward center of pan, then tilt skillet to distribute eggs. Continue this way until eggs have nearly set, which should only take a couple of minutes.
2. Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.
3. To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.

unsalted butter, eggs, salt, freshly ground black pepper, goat cheese, fresh chives, thyme

Taken from www.epicurious.com/recipes/food/views/spring-pea-and-pea-shoot-omelet-51238280 (may not work)