Crunchy Pea and Kale Omelette

The People's Friend - - Cookery -

Course: Light lunch or snack Skill level: easy

Makes: 20-24 cubes

1 tbs veg­etable oil

75 g (2¾ oz) shred­ded kale

150 g (5½ oz) frozen peas

1 red chilli, de­seeded and chopped 1 clove gar­lic, crushed

2 tbs chopped fresh mint

50 g (1¾ oz) pump­kin seeds Salt and freshly ground black pep­per, to taste

8 large Bri­tish Lion eggs

1 Heat the oil in a non-stick fry­ing-pan, add the kale and cook over a high heat for 2 min­utes un­til wilted. Add the peas and cook un­til they are thawed.

2 Add the chilli and gar­lic and cook for a fur­ther 30 sec­onds. Re­move from the heat and add the mint, half the pump­kin seeds and sea­son­ing.

3 Beat the eggs with a fork, add to the pan and cook for three min­utes, stir­ring oc­ca­sion­ally un­til most of the egg has set. Stop stir­ring, scat­ter over the re­main­ing seeds, pop un­der the grill and cook for a fur­ther cou­ple of min­utes un­til the egg has set. Leave to cool in the pan.

4 When cold, tip out on to a chop­ping board and cut into about 20-24 cubes (the edges will be semi-cir­cu­lar but still taste great!) Store in the fridge.

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