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Recipe from The Love and Lemons Cookbook by Jeanine Donofrio, published by Penguin Books Australia.
Feta and pea shoot omelette recipe
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Serves: 2
Ingredients
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What to do
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In a medium bowl, whisk the eggs together with a pinch of salt.
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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.
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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.
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Repeat, making a second omelette.
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