Mix fresh pea shoots and feta cheese to create a seasonal omelette.
With a very short preparation time, this recipe is an ideal choice for a light and healthy meal.
Made with high-quality ingredients, this omelette is both nourishing and refreshing — a perfect lunch that celebrates the arrival of spring!
Ingredients
4 large eggs
4 tbsp (60 ml) water
Salt and pepper
4 tsp (20 ml) olive oil
½ cup (125 ml) pea shoots
¼ cup (60 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
½ avocado, diced
A pinch of chili flakes
Preparation
Step 1
Using a whisk or a fork, beat 2 eggs with 2 tbsp (30 ml) of water. Season with salt and pepper.
Step 2
Heat 2 tsp (10 ml) of olive oil in a non-stick pan over medium-high heat.
Once hot, pour in half of the egg mixture. As the eggs begin to set around the edges, gently push the cooked parts toward the center using a spatula. Tilt and rotate the pan to allow the uncooked eggs to fill the gaps.
Step 3
When the surface of the omelette still looks slightly moist, add half of the pea shoots, feta cheese, peas and avocado. Sprinkle with chili flakes.
Fold the omelette in half and let the bottom brown lightly before transferring it to a plate.
Step 4
Repeat the same steps to prepare the second omelette.
