Pea Omelet

Add the milk to a pot and boil. Stir in the semolina and allow to cook. Meanwhile, cook the peas in boiling salted water, about 2-4 minutes. Allow to drain. 

Peel and slice the shallots into rings. Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the shallots and sweat until soft.

Separate the eggs. Add the yolks to the semolina mixture. Beat the egg whites to stiff peaks and fold into the semolina mixture. Season with salt, pepper and nutmeg to taste. Stir in the cooled peas and shallots. 

Heat 1 of the tablespoon oil in a nonstick, preferably square pan, and pour 1/3 of the semolina mixture in. Cover and reduce the heat to low. Allow to cook until almost cooked through, about 7-10 minutes. Flip the omelet and allow to cook for an additional 2-3 minutes. Follow the same process with the remaining semolina mixture.