Fresh peas are not yet available in these parts- I won't see the ones I planted in my garden for a while yet, so I've used organic frozen peas in this recipe instead. Due to lots of macaron making in recent days, I've had a lot of egg yolks in my refrigerator just begging to be used. I promise that an omelet made mostly from egg yolks is incredible rich and delicious, but if egg white omelets are more your style, I won't stop you from going that route. The mint has come alive in the patch that grows in my backyard so I've used it here, but you could also use basil (or a combination of the two). As for the mascarpone, you could substitute Greek yogurt, cream, or maybe creme fraiche if that's what you've got on hand...

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