Publications
Partners
- - coconut or sunflower oil
- 10 - eggs (6 whole and 4 egg whites)
- - salt and pepper
- 2 - spring onions, chopped
- 10ml - green pesto
- - FILLING
- - coconut oil or sunflower oil and butter
- 1 - onion, chopped
- 2 - garlic cloves, crushed
- ½ - red pepper, cubed
- 250ml - frozen peas, defrosted
- 125g - baby spinach
- - TO FINISH
- 1 - round feta
- ½ - red onion, thinly sliced
- 1 - avocado, broken into pieces using a spoon
- - few black olives (optional)
- - baby spinach, to garnish
- - green pesto, to serve
1 Heat the coconut oil or oil in a large pan with a lid.
2 Beat the eggs well, season and stir in the spring onions and pesto and pour into a pan. Put the lid on and heat until the surface starts bubbling. Gently lift the sides of the omelette so the egg can cook evenly.
3 Filling Meanwhile, make the filling in another pan. Heat the coconut or sunflower oil and butter and fry the onion and garlic until soft. Add the pepper and peas and lightly mix through.
4 Transfer the mixture to the omelette and sprinkle the spinach over. Heat until warm and the spinach has just wilted.
5 To finish Crumble the feta over and top with the onion and avocado. Sprinkle a few black olives over (if using) and garnish with fresh baby spinach.
6 Carefully remove the omelette from the pan and slice. Serve with green pesto.
