Minted Pea And Feta Omelette Food

MINTED PEA AND FETA OMELETTE

Steps:

• Put the peas in a heatproof bowl and pour over enough just-boiled water to cover. Leave for a minute, then drain the peas in a sieve and tip them back into the bowl. Crumble the feta cheese on top, sprinkle over the mint, and season with lots of freshly ground black pepper.
• Break the eggs into another bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper. Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat.
• Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working your way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
• Scatter the peas and feta over the omelette and cook for another 3 minutes or until the eggs are just set. Carefully loosen the sides with a heatproof palette knife and slide the omelette on to a warmed plate, folding it as you do so. Serve with a large, lightly dressed salad.

PEA, FETA & SUMMER HERB FRITTATA

Steps:

• Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
• Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
• Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

PEA & FETA TOASTS

Steps:

• Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.