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Feta and pea shoot omelette recipe

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

Serves: 2

Ingredients

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What to do

  • 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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