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.
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
Protein 17.9 g
Fat 30.7 g
Sodium 595.8 mg
Fibre 5.2 g