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