1. Combine the eggs and the mascaropone cheese with a fork. The mascarpone will not blend completely- this is fine.

2. Heat a skillet, preferably one that is cast-iron, over medium-high heat. Add butter. As it melts, use a spoon or metal spatula to move it around and make sure the entire surface of the pan is coated with the butter.

3. Add the egg/mascarpone mixture. Tilt the pan (in several directions, if needed) so that the eggs coat the entire surface.

4. Cook over medium-high heat until the egg in the center of the pan starts to solidify and the edges look slightly brown/done.

5. Add the chopped mint and the peas to one half of the omelet. Sprinkle with coarse sea salt and freshly ground pepper, and allow to cook for about 20-30 seconds.

6. Loosen the opposite side of the omelet from the pan with a spatula, and fold the plain half over the filled half. Continue cooking for another 10 – 20 seconds, and then fold it again, if desired.

7. Remove to a serving plate and garnish with additional chopped herbs and more salt and pepper, if you like.