Pea Omelet

Cut the onion into strips.

Heat the olive oil in a skillet. Add the onion and lightly fry for a couple of minutes, stirring often.

Add the peas, washed and drained, and cook over medium-low heat for 5–7 minutes, continuing to stir occasionally. It’s important that the heat isn’t too high, or the peas will jump and explode.

Beat the eggs and pour in a bowl. Add the onion and peas and stir well to integrate.

Use the same skillet you used for the vegetables and the oil still in it (add a little more if needed) and add the omelet mixture. When the mixture sets on the bottom, flip the omelet to finish cooking on the other side. To do this, cover the skillet with a slightly larger plate and hold firmly in place, turn the skillet over to tip the omelet onto the plate, and then slide the omelet back into the skillet. Then turn off the heat and serve.