Serves 1
Ingredients
1/4 cup frozen peas
1/2 courgette, peeled into ribbons
2 eggs
1 Tbsp feta cheese, crumbled
1 Tbsp parsley leaves, chopped
Method
1. Bring a small pot of salted water to the boil.
2. Cook peas. Cook peas in pot of boiling water for about 1 minute then drain.
3. Prep courgette & feta.
4. Prep & cook omelette. In a bowl whisk eggs with a pinch of salt and pepper. Heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Pour egg mixture into pan and move around the pan to spread out evenly. Cook for 1–2 minutes, until eggs start to cook and firm up slightly (but there is still a little raw egg on top).
5. Top one half of the omelette with peas, courgette, feta and parsley. Season and carefully use a spatula to fold over omelette to envelope. Cook a further 30–60 seconds.
Nutritional Info (per serve)
Energy (kJ): 864
Energy (Cal): 207
Carbohydrate (g): 3.9
Protein (g): 18.7
Fat (g): 12.6
Saturated Fat (g): 4.5
Sugars (g): 2.3
