Home > Omelette recipes > Pea, mint and feta omelette

Pea, mint and feta omelette

Name: Pea, mint and feta omelette
Yield: Serves 2
Cuisine: British recipes
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

Easy
August 2010

Easy
August 2010

Test kitchen approved

Serves 2
Ready in 20 minutes

Omelettes are quick to cook and versatile, and this recipe with peas and feta makes for a light spring supper.

Nutrition: per serving

Calories: 414 kcals
Fat: 30.7g (12g saturated)
Protein: 27.8g protein
Carbohydrates: 7.9g (3g sugar)
Salt: 2.3g

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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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

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.