Feta and Pea Shoot Omelette
Serves
2
Prep Time
5 min
Cook Time
10 min
Print Recipe
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 (60 mL) crumbled feta cheese
- ½ cup (125 mL) frozen peas, thawed
- ½ avocado, diced
- Pinch red pepper flakes
Instructions
- Step 1
Using a whisk or fork, beat 2 eggs with 2 tbsp (30 mL) water. Season with salt and pepper.
- Step 2
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 centre of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
- Step 3
When the surface of the egg looks moist, add 1/2 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.
- Step 4
Repeat cooking method for second omelette.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 387 |
| Fat | 30 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 11 g |
| Fibre | 5 g |
| Sugars | 0 g |
| Protein | 17 g |
| Sodium | 595 mg |