Crunchy Pea and Kale Omelette
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.