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Cooking + Entertaining

Pea omelette: the recipe to prepare it soft and delicious in a short time

Pea omelette: the recipe to prepare it soft and delicious in a short time


Extra virgin olive oil

The pea omelette it’s a second dish quick and easy to prepare, a tasty recipe with a delicate flavor that will appeal to young and old. Just fry the onion with extra virgin olive oil, add the peas and let them brown for about ten minutes; once cooked and very cold, add them to the beaten eggs, enriched with grated Parmesan cheese, and cook in a pan until golden brown. A exquisite food and nutritious, to be completed with a fresh salad and a few slices of bread. You can also prepare it in advancecut it into wedges and enjoy it cold for a picnic, a party buffet, an aperitif or lunch in the office.

We have used the frozen peas very fine, which will cook faster, but if in season you can use the fresh ones, even more tender and sweet. You can add the egg mixture to the baked ham diced, bacon or pieces of cheese, to obtain a delicious flowing effect. You can perfume it with any aromatic herbs of your choice, such as mint, basil and thyme, and with spices, such as nutmeg, turmeric, sweet curry or coriander.

In addition to peas, you can also add other vegetables such as spinach, asparagus, broad beans, carrots, to make an even richer and more colorful omelette. If you prefer one baked versionpour the egg and pea mixture into a baking tray lined with parchment paper and bake in a preheated static oven at 180 ° C for about 15 minutes.

Find out how to make it by following the step-by-step procedure and advice. Also try the vegetable omelette and onion omelette.

How to make pea omelette

Chop the onion, pour a drizzle of oil into the pan and brown it over low heat until soft 1.

Add the frozen peas 2.

Season with salt and cook the peas for about 10 minutes 3stirring often to keep them from sticking to the bottom of the pan.

Once the peas are cooked 4transfer them to a small bowl and let them cool.

Break the eggs into a large bowl, beat them gently and add the salt 5 and pepper.

Add the grated Parmesan 6.

Add the chopped parsley and the now cold peas 7.

Work it all with a hand whisk 8.

Grease the bottom of a non-stick pan with a diameter of 22 cm with a little oil, heat and pour the mixture 9.

When one side is well congealed and golden, turn the omelette upside down with the help of a lid or plate and continue cooking for a few more minutes. 10.

Once cooked, add more chopped parsley and bring to the table 11.


The pea omelette can be stored in the refrigerator, in a special airtight container, for one day at most.

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