An omelet is a tricky thing to get right. First you need the consistency of the eggs to be spot-on, and then you need to avoid burning it at all costs—nobody wants to serve their mom anything rubbery. Follow this recipe, though, and you'll get it right. Plus, it's perfectly dainty, with spring peas and green herbs peeking out. Get the recipe on Food52.
Petite Pea Omelet with Mint and Mascarpone