Puffy Green Pea Omelet

puffy green pea omelet on plate

Omelets are a wonderful way to turn the lowly egg into a really special dish, so I was thrilled when I came across a hundred-year-old recipe for Puffy Green Pea Omelet.

This omelet is as light as a cloud. It gets its fluffiness from beaten egg whites. And, creamed green peas make a tasty and healthy filling.

Here is the original recipe:

Recipe for Puffy Green Pea Omelet
Source: Balanced Daily Diet (1920) by Janet McKenzie Hill

I used butter instead of Crisco shortening in this recipe. And, I put all the creamed green peas in the omelet rather than reserving some to put around the edge of the omelet.

Here’s the recipe updated for modern cooks:

Puffy Green Pea Omelet

  • Servings: 2 -3
  • Difficulty: moderate
  • Print


4 eggs, separated

4 tablespoons water

1/3 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350° F. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Set aside.

In another bowl, whisk the egg yolks, then stir in the water, salt, and pepper. Fold in the beaten egg whites.

Heat a large oven-proof skillet on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg mixture into skillet, and gently cook for 1 minute. Move the skillet to the oven, and bake for about 10 minutes or until the egg mixture is set. Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Spoon the creamed green peas onto one half of the omelet, and fold in half. Serve immediately.

Creamed Green Peas

2 tablespoons butter

2 tablespoons flour

1/3 teaspoon salt

1/4 teaspoon pepper

3/4 cup milk

1 1/3 cups green peas, cooked

In a saucepan, melt butter. Stir the flour, salt, and pepper into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat.  Gently stir in the peas and bring back to a boil; remove from heat.


29 thoughts on “Puffy Green Pea Omelet

    1. Yes, any filling could be used. Beating the egg whites makes the omelet noticably lighter than the typical omelet. It is a nice change.

  1. Sheryl, the creamed peas are an interesting touch. Once, in college, my roommate’s mother visited and made creamed asparagus on toast. I have never seen or heard of it since, but I’ve been thinking about trying it. I remember that it was heavenly.

  2. This was how I was taught to make an omlet – beating the egg whites and then folding them into the beaten yolks… I’ve never seen peas used before but I bet they would be delicious using fresh peas!

    1. Beating the egg whites first was new to me, but I liked how it turned out. I was surprised how much lighter the omelet was when the yolks are beater first. This recipe would be really nice with fresh peas.

        1. I’m glad you enjoyed it. Thanks for letting me know that you tried it. It’s always fun to hear when someone makes one of these recipes.

    1. Sometimes old recipes call for different ingredients than more modern ones. Similarly to you, this recipe was the first time I’d seen peas in an omelet – but they worked well in the omelet.

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