Pea and Ricotta Omelets

Ingredients

• 8 large eggs, divided
• 1 c. frozen peas (thawed), divided
• 4 Tbsp. ricotta cheese, divided
• 2 Tbsp. thinly sliced chives
• Kosher salt and pepper
• 2 Tbsp. olive oil, divided
• 3 Tbsp. mint leaves, sliced

Directions

1. Heat oven to 350°F.
2. Mash ½ cup peas. Transfer half mashed peas to large bowl along with 4 eggs, 1 tablespoon each ricotta and chives, 1/4 teaspoon salt and 1/8 teaspoon pepper and whisk until well combined.
3. Heat 1 tablespoon oil in medium ovenproof nonstick skillet on medium. Add egg mixture and quickly stir until eggs begin to set and form medium-size curds, 1 to 2 minutes.
4. Top with 1/4 cup whole peas, transfer to oven and bake until eggs are set, 1 to 2 minutes. Slide omelet onto serving plate, folding over in half, then top with 1 tablespoon ricotta and 1 1/2 tablespoon mint. Repeat with remaining ingredients to make second omelet.