When spring produce starts arriving from the CSA, quick meals that highlight fresh herbs and vegetables are essential. This omelet is built around just that—a handful of peas, a scattering of chive blossoms, and a mix of tender herbs folded into softly cooked eggs. It’s easy to prepare but feels bright and seasonal, with just enough detail to make it special.
The chive blossoms are more than just a garnish. Their mild onion flavor adds subtle depth and balances the sweetness of the peas and richness of the eggs. Combined with creamy goat, this omelet hits a perfect balance of texture and taste without weighing you down. It’s the kind of breakfast—or lunch—that keeps you feeling connected to the garden.
Customizing This Dish
This omelet is endlessly adaptable to what’s in your kitchen or CSA box:
- Peas: Swap with asparagus tips, chopped broccoli, or fresh fava beans. You can even try adding some thinly sliced radish or hakurei turnips as well.
- Herbs: Use any soft herbs you have—basil, mint, parsley, tarragon, dill, or a mix.
- Cheese: Replace goat cheese with feta, ricotta, cream cheese, crème fraîche, or skip it for a lighter version.
- Chive Blossoms: If they’re not in season, use finely chopped chives or green onions instead.
- Eggs: Add a third egg for a heartier meal.
What to Serve with This Dish
Keep it simple and seasonal. This omelet pairs well with:
- Buttered sourdough toast or seeded rye
- Lightly dressed greens with a vinaigrette made from chive blossom vinegar
- Roasted or grilled asparagus, radishes, or carrots
- Fresh fruit—strawberries, melon, or stone fruit in late spring
Spring Herb and Pea Omelet
- 2 large eggs
- 1 tbsp milk or water
- ¼ tsp kosher salt
- Freshly ground black pepper, to taste
- ½ tsp butter or olive oil
- ¼ cup shelled fresh peas (or thawed frozen peas)
- 1 tbsp soft goat cheese
- 1 tbsp chopped fresh herbs (such as chives, parsley, tarragon, or dill)
- 1–2 tsp torn chive blossoms, plus more for garnish
- Bring a small pot of salted water to a boil. Add peas and cook for 1–2 minutes until just tender. Drain and rinse under cold water to stop cooking. Set aside.
- In a small bowl, whisk together the eggs, milk or water, salt, and a few grinds of pepper until smooth and slightly foamy.
- Heat butter or oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds. Use a rubber spatula to gently pull the edges toward the center as they set, tilting the pan so uncooked egg flows to the edges.
- When the eggs are mostly set but still slightly glossy on top, sprinkle the peas, goat cheese (if using), chopped herbs, and chive blossoms over one half of the omelet.
- Carefully fold the omelet in half and let it cook for another 30 seconds. Slide onto a plate and top with more chive blossoms and a few extra herbs, if desired.
- Need to feed the whole family? Try cooking this recipe as a frittata! You'll need to scale up the ingredients to; 6 eggs, 1/2 cup blanched peas, 3 tbsp chopped fresh herbs, & 3 tbsp goat cheese. Preheat the oven to 375°F and melt 1 tbsp butter or oil in an 8 in skillet. Mix the peas and herbs with the eggs and pour into the skillet, then sprinkle the goat cheese over the top. Cook, undisturbed, for a minute or two until the edges are set, then carefully transfer to the oven. Bake for 10 - 14 minutes, until fully set and the edges are lightly golden. Top with the chive blossoms and serve.
