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Jeanine Donofrio

Jeanine Donofrio

Blogger, Love and Lemons
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Feta and pea shoot omelette recipe

Lifestyle — Posted 12/09/16

A pocket full of green spring goodness, with a touch of crumbly feta.

Serves: 2


4 large eggs

Sea salt and freshly ground pepper

Extra virgin olive oil, for drizzling

Handful of pea shoots, lightly torn

30 g crumbled feta

¼ cup (30 g) peas (blanched for 1 minute if fresh; cooked following packet directions if frozen)

½ avocado, seeded, peeled and diced

Dried chilli flakes, to taste


1. In a medium bowl, whisk the eggs together with a pinch of salt.

2. In a small frying pan, heat a drizzle of olive oil over medium heat. Pour half of the whisked egg into the frying pan and use a rubber spatula to gently push the cooked portion of the egg towards the centre. Lift and tilt the pan gently to swirl the egg so it cooks evenly. 

3. Once the centre is no longer runny, add half of each filling ingredient: pea shoots, feta, peas, avocado and a pinch of dried chilli flakes. Using a spatula, carefully fold the omelette in half and transfer to a plate. Season with salt and pepper.

4. Repeat, making a second omelette.

Recipe from The Love and Lemons Cookbook by Jeanine Donofrio, published by Penguin Books Australia. 

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