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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

Published: 31 Jul 10
Updated: 4 Mar 25

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

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

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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.