I was in Ooty last month in perfect spring weather and found these wonderful pea shoots and flowers in a friend's 9Bison) kitchen garden. I knew immediately that I had to make this dish.
Pea shoots (or tendrils) and flowers are edible, lightly scented with the flavors of the peas and the flowers add that lovely purple splash to the dish. You can eat them both raw or cooked, though most chefs prefer to keep them raw for their delicate crunch. They are used most commonly in salads, but I have also seen them lightly sautéed and used as a side or topping for soups. I learnt about them at some of the nicer and creative farm-to-table restaurants in the Bay Area. They are unusual, but make for spectacular dishes.
This omelette is quite special. The delicate tendrils add a lovely flavor to the eggs that is complimented by the creamy goat's cheese. The topping of the beautiful purple blossoms adds an appetizing splash of color to the dish.
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2 cups pea tendrils, roughly chopped, + some for garnish left whole
10-12 pea flowers
1/4 cup goat's cheese, plain or herbed
Salt, to taste
1/2 teaspoon pepper
Olive oil, to fry
Beat the eggs with the salt and pepper till very foamy and almost stiff. Gently fold in the cut pea shoots.
Heat the oil in a frying pan, pour in the omelette mix and cook on a low heat. While the eggs are cooking add dollops of the goat's cheese in small chunks all over the tip of the omelette. Decorate the top with a few tendrils of the whole pea shoots. Cook covered till the omelette is cooked through and browned on the base, about 5-7 minutes. If you want you can broil the omelette in an oven for 2-3 minutes to melt the goat's cheese.
Serve decorated with the pea flowers and with sourdough toasts or other light bread.