Feta and Pea Omelette
Serves: 1
Ready in: Under 15 Mins
Cost CuttingEco FriendlyGluten Free
Ingredients:
50g frozen peas50g vegetarian feta cheese, crumbled
1 tbsp fresh mint, chopped
25 pitted black olives, sliced
3 large free-range British Lion eggs
1 knob of butter
salt and freshly ground black pepper
method:
- Cook the peas in boiling water for two minutes. Drain, place in a bowl and add the cheese, mint and olives. Season with freshly ground black pepper.
- Beat the eggs with 1 tbsp water and seasoning. Melt the butter in a medium pan, add half the eggs and cook for about 2-3 minutes. Use a spatula to push the cooked egg into the centre of the pan until no more runny egg remains.
- Scatter the pea mixture down the centre of the omelette, then cook for 30 seconds more. Tip the omelette out onto a plate and serve straight away.
