Persians make the best omlettes, or as they call them kuku. This is my version of a Persian kuku omlette, using peas, onions, butter and eggs. A pea kuku is usually filled with dill, but I didn’t have any, so I skipped it. And you can also file this recipe under “things to do with frozen peas.”
1. Thaw your peas and drain the water.
2. In a medium sized saucepan, brown diced onions and add your peas.
3. Once the onions are browned and the moisture is cooked out of the peas, add two to four scrambled eggs depending on size. Salt and pepper to taste. I added a little bit of paprika for color.
4. Cook until the top of the omlette stops being runny and do a fancy flip. As soon as you flip the omlette, turn off the heat and let it finish cooking in the pan.
5. Serve it up hot! I like to cut it in half and then fold it over, but it’s just as tasty any way you like it.