Pea, mint and goats cheese omelette
This was a simple Saturday lunch, with a
peas for protein and they are so lovely and sweet it really helps to balance
out the slightly sour goats cheese. Its really a wonderful mixture. This can be eaten straight away, or sliced up and put in a lunch box.
Recipe
- 3 cherry tomatoes
- 80g frozen peas
- 1-2 eggs
- ½ tbsp. olive oil
- 1/2 tsp dried mint
- 20g goats cheese (crumbled or grated)
Method
- Heat up the frozen peas in the frying pan, whilst they are cooking, chop the tomatoes.
- Once the peas start to thaw, add the tomatoes and cook for around 2 mins.
- Mix the eggs and oil, then pour into the pan.
- Sprinkle over the goats cheese.
- Cook for 3-4 mins until the egg starts to set, then finish off under a grill to set the top (or if your brave-flip it!)
