Pea, mint and feta omelette
- Published: 31 Jul 10
- Updated: 18 Mar 24
Omelettes are quick to cook and versatile, and this recipe with peas and feta makes for a light spring supper.
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Serves 2
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Ready in 20 minutes
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Ingredients
- 100g fresh peas, podded
- 4 medium free-range eggs
- 3 tbsp milk
- 2 tbsp fresh mint leaves, shredded
- 1 tbsp olive oil
- 100g feta, crumbled
- Handful of salad leaves to serve
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Method
- Blanch the peas in boiling water for 4-5 minutes, then drain. Preheat the grill to high. Beat together 2 eggs and half the milk. Stir in 1 tbsp shredded fresh mint and half the peas. Season with black pepper and a little salt (feta is quite salty).
- Heat half the olive oil in a small omelette pan, then pour in the egg and pea mixture. Tip the pan and, using a spatula, move the mixture around to ensure it all cooks evenly. Cook for 4-5 minutes until the base is set.
- Sprinkle over half the crumbled feta and place the pan under the grill until the omelette is bubbling and slightly golden.
- Repeat with the remaining ingredients to make another omelette and serve the omelettes with a crisp, green salad.
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- Recipe from August 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 414 kcals
- Fat
- 30.7g (12g saturated)
- Protein
- 27.8g protein
- Carbohydrates
- 7.9g (3g sugar)
- Salt
- 2.3g
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