 Welcome the joys of spring with fresh peas and mint in the morning!
Pea & mint omelette
(serves 3 generously) 2 tbsp grapeseed oil
2 handfuls peas (freshly shelled)
1 handful mint leaves (finely chopped)
6 medium eggs
3 tbsp double cream
1 handful finely grated parmesan
salt, pepper Preheat the oven to 200 C.
Heat the oil in a non-stick pan which can go in the oven (if you only have one with a plastic handle, wrap the handle tightly in alufoil to keep it from melting), throw in the peas and fry until soft. Turn off the heat and stir in the mint.
Beat the eggs and cream in a bowl, incorporate the parmesan. Pour over the peas & mint and return to the stove. Cook until the bottom is beginning to brown and the egg mixture is starting to set. Tranfer to the oven and cook until the eggs are puffed up and almost completely set.
Fold in half and serve immediately, with some fresh bread on the side.
The Passionate Cook
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