This is a great vegetarian appetizer to add to your next table. Crisp & crunchy cucumber is topped with a fresh pea omelette, fresh mint and finished with a drizzle of sesame oil.
2 cups Fresh Peas
6 large Eggs
Salt, to taste
Black Pepper, to taste
1 TBSP Unsalted Butter (or olive oil if you prefer)
Crack your eggs into a mixing bowl and then season to taste with salt and pepper. Preheat a medium saute pan on the stove to medium heat. Add your butter and melt. Add half of your peas into the pan and spread your peas evenly along bottom of pan. Pour your egg mixture into the pan, add the remaining peas and adjust your peas to make sure they have stayed spread out as evenly as possible. Cook through, flipping omelette halfway through cooking.
Set omelette out to cool. Slice cucumber into 1/4 inch thick slices and set aside. Using a circle cookie cutter, cut your omelette into mini circles. (As an alternative, you can also cut circles with a knife (using one cucumber slice as a guide) to cut your omelette circles.
Chop your fresh mint and set aside.
Assemble your cucumber canapes by taking a cucumber slice, top with an omelette circle, a drizzle of sesame oil and finally a sprinkle of fresh mint.