Omelet with peas and feta
sea salt to taste
freshly-ground black pepper to taste
70 g frozen green peas
10 g butter
small bunch of mint
handful of basil
2 tbsp finely chopped parsley
chilli to taste
30 g feta, finely grated
Beat the eggs, salt, and pepper in a bowl with a fork.
Boil water in a pot, add the peas and boil for 4 minutes, drain and plunge immediately into ice cold water.
Heat a pan on high heat, melt the butter, add the peas, herbs, and chilli and fry quickly for 1 minute. Remove from the pan.
In the same pan, add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.
When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. Fold the omelet in half and again in three or in half, as you wish. Top with the peas, cheese, and fresh herbs, if desired. Serve.