Feta and Pea Shoot Omelette

Pea shoots are the young plant produced by a pea, and if you’ve never tried them, now is the time! They are the perfect addition to this delicious omelette. Recipe courtesy of Manitoba Egg Farmers.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine Italian

Servings 2 omelette

Calories 387.3 kcal

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 (50 ml) crumbled feta cheese

½ cup (125 mL) frozen peas, thawed

½ avocado diced

Pinch red pepper flakes

Instructions

 

• Using a whisk or fork, beat 2 eggs with 2 tbsp (30 mL) water.
• Season with salt and pepper.
• Heat 2 tsp (10 mL) oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture.
• As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan.
• Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
• When the surface of the egg looks moist, add ½ of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes.
• Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate.
• Repeat cooking method for second omelette.

Notes

Makes 2 Servings.

Carbohydrate 11.4 g
Protein 17.9 g
Fat 30.7 g
Sodium 595.8 mg
Fibre 5.2 g

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