Eggs are often overlooked as a great source of protein. Omelettes are quick to cook and versatile – it’s easy to make them to suit individual tastes.
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
Method
- 1. 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).
- 2. 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.
- 3. Sprinkle over half the crumbled feta and place the pan under the grill until the omelette is bubbling and slightly golden.
- 4. Repeat with the remaining ingredients to make another omelette and serve the omelettes with a crisp, green salad.
Nutritional info
Per serving: 414kcals, 30.7g fat (12g saturated), 27.8g protein, 7.9g carbs, 3g sugar, 2.3g salt