This is our go to omelette. Great for Lunch or as a simple supper. You'll often find us changing ingredients, depending on what's in season or hiding in the fridge!
Makes 1 large or share
Equipment Medium frying Spatula Whisk 2 bowls
30g frozen peas 40g feta cheese, drained Small handful of fresh mint 3 medium eggs ½ tsp. rapeseed oil or coconut oil Pink Himalayan salt & ground black pepper
1. Place the peas in a heatproof bowl and pour over enough just-boiled water to cover. Leave for a minute, then drain the peas in a sieve and tip them back into the bowl. 2. Break the eggs into another bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper. Using a non-stick frying pan add just enough oil to lightly coat the base and place it over a medium heat. 3. Pour the eggs into the frying pan, add the peas, stir round then crumble the feta cheese on top finally sprinkle over the mint. 4. As the eggs begin to set, give the pan a wiggle and run a spatula around the edge of the omelette. 5. Cook for another 3 minutes or until the eggs are just set, this may be quicker under a medium heat grill. Using the spatula carefully loosen the sides.
To Serve Tip onto a plate and either enjoy whole or share and serve with a leafy salad. Slices are great to take to work or out and about.