Omelettes and Fritattas

Feta and Pea Shoot Omelette

Ingredients:
4 large eggs
4 tbsp (60 mL) water
Salt and pepper
4 tsp (20 mL) olive oil
½ cup (125 mL) pea shoots
¼ cup (50 ml) crumbled feta cheese
½ cup (125 mL) frozen peas, thawed
½ avocado diced
Pinch red pepper flakes

Instructions:
Using a whisk or fork, beat 2 eggs with 2 tbsp (30 mL) water. Season with salt and pepper.  Heat  2 tsp (10 mL) oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture. As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces. When the surface of the egg looks moist, add ½ of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes. Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate. Repeat cooking method for second omelette.

Makes 2 Servings.

Nutrients per serving:
Calories 387.3
Carbohydrate 11.4 g
Protein 17.9 g
Fat 30.7 g
Sodium 595.8 mg
Fibre 5.2 g