Petite Pea Omelet With Mint And Mascarpone

• 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

1. Combine the eggs and the mascaropone cheese with a fork. The mascarpone will not blend completely- this is fine.
2. Heat a skillet, preferably one that is cast-iron, over medium-high heat. Add butter. As it melts, use a spoon or metal spatula to move it around and make sure the entire surface of the pan is coated with the butter.
3. Add the egg/mascarpone mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface.
4. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look slightly brown/done.
5. Add the chopped mint and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 20-30 seconds.
6. Loosen the opposite side of the omelet from the pan with a spatula, and fold the plain half over the filled half. Continue cooking for another 10 - 20 seconds, and then fold it again, if desired.
7. Remove to a serving plate and garnish with additional chopped herbs and more salt and pepper, if you like.

egg yolks, egg, mascarpone cheese, butter, peas, fresh mint, course sea salt

Taken from food52.com/recipes/4072-petite-pea-omelet-with-mint-and-mascarpone (may not work)