Name: Zucchini, Pea and Feta Omelet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1 green zucchini, diced; 1/2 cup (75 g) frozen peas; 1 shallot, finely chopped; 1 tbsp (15 ml) olive oil; 1 tbsp butter; 6 eggs, lightly beaten; 2 oz (56 g) crumbled feta cheese

Ingredients

- 1 green zucchini, diced
- 1/2 cup (75 g) frozen peas
- 1 shallot, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 tbsp butter
- 6 eggs, lightly beaten
- 2 oz (56 g) crumbled feta cheese

Preparation

- In a 10-inch (25 cm) non-stick skillet, soften the zucchini, peas and shallot in the oil until the zucchini is just al dente and the peas are thawed. Transfer to a bowl.
- In the same skillet (wiped clean), melt the butter over medium heat. Add the eggs. Season with salt and pepper. Cook over medium heat for 1 to 2 minutes, breaking the bottom of the omelet with a spatula to facilitate cooking. When the edge of the omelet is almost cooked and the centre is still runny, sprinkle with half of the cheese.
- Layer vegetables and remaining cheese in the centre of the omelet. Fold the sides of the omelet over the filling. Continue cooking, if desired. Slide onto a plate. Cut in half. Serve with slices of toasted bread and a green salad.

Zucchini, Pea and Feta Omelet

Categories

Ingredients

Preparation

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