Preparation

• Melt the butter in a 10-inch nonstick skillet over medium heat. Add the shallot and cook, stirring often, until soft, about 1 minute. Add the peas and lemon zest, and cook, stirring often, until the peas are just tender, about 2 minutes. Season with salt and pepper, then transfer to a bowl.
• Wipe out the skillet and set it over medium-low heat. Lightly beat the eggs with the milk, a pinch of salt, and a few grinds of pepper, then add the eggs to the skillet. Cover and cook until they begin to set, about 4 minutes. Crumble the goat cheese over the omelet, cover, and cook to heat the cheese, about 1 minute more.
• Gently slide the omelet onto a large round platter. Pour the peas onto one half of the omelet and top with the parsley. Drizzle with olive oil and squeeze a little lemon juice over. Fold the other half of the omelet over the filling, cut in half, and serve.