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Pea Shoot Omelet


  • 1 tsp unsalted butter
  • 2 large eggs, whisked
  • salt and pepper to taste
  • 1/4 cup pea shoots, plus more for garnish
  • 1 rounded tbl peas, plus more for garnish
  • 1 tbl Neighborly Farms Cow's Milk Feta Cheese, crumbled
  • 1 tsp finely chopped fresh chives, plus more for garnish
  • 1/2 tsp fresh thyme leaves


1. Heat a skillet over low heat. Add butter and melt. When butter is bubbly, add eggs, along with salt and pepper to taste.

2. 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.

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

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

Adapted from Epicurious