- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 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 ( 60 mL ) crumbled feta cheese
- ½ cup ( 125 mL ) frozen peas, thawed
- ½ avocado, diced
- Pinch red pepper flakes
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 centre 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.