This is fast good food at it’s best. I always have these ingredients in my fridge / freezer which means that I can make this healthy, quick and substantial meal any time. Don’t consider leaving out the mint – it absolutely makes the dish. It is best to use a good non stick pan for cooking this as it makes it so much easier in that you don’t have to worry about the omelette sticking to the pan.
3 medium eggs (free-range, organic if possible)
30g frozen peas
40g feta cheese, drained
1 tablespoon fresh chopped mint
Salt & Pepper
Put the peas in a bowl and just cover with boiling water. Leave them for a minute, then drain the peas using a sieve and tip them back into the bowl. Crumble the feta cheese on top, sprinkle over the mint and season with lots of salt and pepper.
Break the eggs into another bowl and beat them well.
Heat a little olive oil in the frying pan.
Pour in the eggs and cook them slowly, using a wooden spoon, tilting the pan to bring the uncooked egg mixture to the edge of the pan where it will cook. Do this 5 or 6 times.
Scatter the pea and feta mixture over the omelette and cook for another 3 minutes or until the eggs are just set. Carefully loosen the sides with a heatproof palette knife and slide the omelette on to a warmed place, folding it as you do so. Serve with a green salad.