Omelette with young peas and provolone
Since last week, I'm a self-confessed fanatic. Although this does not apply to mega-welded plastic packaging, which has pressed together so hard any machine that a person can no longer open without a chainsaw (or more broken fingernails and clamping and Quetschwunden). But that is all the more true for delicious legumes. Last week, I unpacked beans with bliss. This week it's young peas. Same packaging principle - but much more delicate and filigree. The pea itself is also very practical and brings a built-in zipper: the thread on the side. A small Rrrrrriiitsch and already tumble the small plump things almost by itself into the bowl. Funny!
There are people who are incredibly hungry for uncooked peas. Not me. For me, peas must be blanched for a few minutes in salt water (yes, "cooked" does it). Because then they are very tender and sweet and taste like spring itself.
And what do we do in the gloomy late summer with the crisp green spring? We use it in a breakfast for family late risers (2.5 members). In combination with yellow (egg + cheese) and red (red pesto) he can then radiate really appetizing ...
That's how it works:
Remove the peas from 2 handfuls of fresh pea pods from their "packaging" and blanch in a little salted water for about 4 minutes , Of course, TK peas also work, but they are only half as fun when unpacking. Quench the blanched peas with cold water to keep the great green color and drain.5 eggs with 1 mouthful of milk and salt and pepper whisk. 50 g savory provolone (Italian cut or hard cheese) medium-fine rub. Heat a pan on a medium heat and brush with some olive oil . Place various sized serving rings in the pan and fill in the egg mass. (Attention, the rings must be completely flat, otherwise the egg runs out). When the egg is half stiff, add some grated provolone and peas to each ring and let it set. Who - like me - does not want to wait soooo long for his breakfast, can also help from above with the hand burner. Once overflight and the omelets are through. This even results in a very exciting tan.
Lift the serving rings including the filling out of the pan - Attention potholder alarm, the rings are very hot! - and with a small knife along the edge to dissolve the mini-omelets.
The omelets on plates decoratively stacked on each other and serve with a large spoon red pesto . If you like, roast some more baguette , sprinkle it with salted butter and serve it. Welcome to my breakfast heaven!
By the way, the child was really interested in the cute round omelets and even found the peas and pesto delicious. I have already experienced a couple of times that the offspring can be very impressed by the outer shape of the food.My little Mr. Terror loves the mini omelettes. And I love it.
The alternative for meat-based foods: the omelet with bacon is a particularly hearty note. Before the serving rings come into the pan, just fry a few bacon strips until they're straight through. Then put the rings on the bacon and fill the egg. Complete the omelets as described above. Yummy!