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Peas and feta omelette

This pea and feta omelette is a healthy Mediterranean breakfast. With sweet green peas, creamy feta, juicy cherry tomatoes and fragrant oregano, this omelette is not only delicious but also nutrient-rich. It’s ready in under 15 minutes, making it ideal for laid-back weekend mornings, a healthy lunch, or even a light dinner during the week. Packed with protein from eggs, fiber from peas and heart-healthy olive oil, this dish is a great way to kick-start your day. The addition of black or Kalamata olives and a sprinkle of fresh mint adds a fresh, zingy touch.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium eggs
  • 2 pinches of salt
  • 2 pinches of dried oregano
  • ½ cup defrosted or fresh green peas
  • 1 Tbsp olive oil
  • 2 spring onions finely chopped
  • 4 cherry tomatoes halved
  • 5 black or Kalamata olives pitted
  • 2 Tbsp crumbled feta cheese
  • Fresh mint leaves to serve

Method
 

  1. In a bowl, gently whisk the eggs with salt and oregano. Stir in the peas.
  2. Finely chop the spring onions and halve the cherry tomatoes.
  3. Heat the olive oil in a non-stick frying pan over medium heat. Add the spring onions and cherry tomatoes and sauté for 2–3 minutes, until softened.
  4. Pour in the egg mixture, then scatter the olives and crumble the feta evenly over the top.
  5. Cover with a lid, reduce the heat, and cook for 5–8 minutes until the omelette is set and the top is firm.
  6. Sprinkle fresh mint leaves over the omelette, then slice and serve immediately.