FETA & PEA TENDRIL OMELETTE

INGREDIENTS

4 large eggs

Extra-virgin olive oil, for drizzling

⅓ cup (75 mL) pea tendrils, lightly torn

2 tablespoons (30 mL) crumbled feta cheese

2 tablespoons (30 mL) cooked peas (blanched 1 minute if fresh; thawed if frozen)

½ avocado, diced

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

DIRECTIONS

In a medium bowl, whisk the eggs together with a pinch of salt.

In a small skillet, heat a drizzle of olive oil over medium heat. Pour half of the eggs into the skillet and use a rubber spatula to gently push the cooked portion of the eggs toward the center. Lift and tilt the pan gently to swirl the eggs so they cook in an even layer. Once the center is no longer runny, add half of each filling ingredient: pea tendrils, feta cheese, peas, avocado, and a pinch of red pepper flakes. Using a spatula, carefully fold the omelette in half and transfer to a plate. Season with salt and pepper.

Repeat, making a second omelette with the remaining ingredients.

Delicate pea tendrils, also known as pea shoots, aren’t usually at a grocery store. Look for them at your farmers market at the beginning of spring.

SERVES: 2

GLUTEN-FREE