Step 1: Prepare the Peas and Scallions
Shell the peas. Bring a pot of lightly salted water to a boil, and fill a bowl with water and ice cubes. Cook the peas for 3 minutes, then remove and place them immediately into the ice water. Strain and set aside. Peel the scallions and remove the dark green portion, then thinly slice the light green and white parts into rounds.
Step 2: Make the Omelet
Rinse and dry the mint, and remove the leaves from the stems. Place the leaves in a bowl, and use a pair of kitchen shears to roughly chop them. Break the eggs into a mixing bowl, and add the mint. Beat with a fork, and season lightly with salt.
Heat a bit of oil and the butter in a nonstick pan. Add the peas, and, over a medium heat, sauté them for 2 minutes. Add the scallions and continue cooking for 1 minute. Remove to a mixing bowl. Wash and dry the pan, and put it back on the heat with 1 tablespoon of olive oil. Pour in the beaten eggs, and cook the omelet to your desired doneness. Place the peas and the scallions in the middle, 1 minute before the end of cooking. Roll the omelet on a serving dish and serve.
This recipe was originally published in "Nature volume 2" (Éditions Alain Ducasse).
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