This omelet with peas, speck, and provola is delicious and perfect as a main course, with everything inside, very quick to prepare, you can also take it to work with a sandwich to fill. An ideal solution now that the heat is starting and we don’t want to stand over the stove, a few minutes and dinner is ready!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 Eggs
- 1.8 oz Speck
- 3.5 oz Provola
- 2.1 oz Green peas (fresh or frozen)
- to taste Salt
- to taste Pepper
- to taste Extra virgin olive oil
Preparation
To prepare the omelet with peas, first shell the fresh peas that have been washed previously. Sauté them in a pan with a drizzle of extra virgin olive oil; 10 minutes will be enough to soften them well since they are tender just picked.
Salt at the end. If you are using frozen peas, the time is even shorter and 5 minutes are enough. Remove them from the pan and set them aside.
In the same pan where you cooked the peas, add the previously beaten eggs, making them as foamy as possible. Add the cooled sautéed peas, finely chopped speck, and grated provola. No need for salt due to the components; if you wish, add a nice handful of parsley.
Now put the mixture of eggs, peas, and the rest of the ingredients in the very hot pan. Let it cook for a few minutes, detach the edges, and, with the help of a slotted spoon, turn it over. Finish cooking on the other side and…ENJOY YOUR MEAL
Notes
You can add ricotta to your omelet with peas, or you can replace some of the peas and add asparagus, cooked beforehand and cut into pieces. You can eat the omelet with peas either hot or cold. You can close the omelet with peas inside a soft roll, and you’ll see how delightful it is. HERE and also HERE you find other ideas with EGGS. If you want to see other types of recipes, RETURN TO HOME
