With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

　　

Ingredients

Makes 1

　　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

　　

Step 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.

　　

Step 2

Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.

　　

Step 3

To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.