New Zealand Woman’s Weekly




150g frozen peas

Sea salt and freshly ground

black pepper

60g cream cheese

3 large eggs

2 tbsp milk

Large pinch dried oregano

1 tsp butter or coconut oil

1 Place the peas in a small saucepan and cover with water. Add a pinch of salt and bring to the boil, then simmer for 3 minutes until tender. Quickly drain and return peas to the pan. Place it over a low heat and stir in the cream cheese until completely melted and saucy. Add a few twists of black pepper and taste for seasoning. Cover and set aside.

2 Heat a non-stick frying pan over medium heat. Crack the eggs into a bowl and add the milk, salt, pepper and oregano. Mix with a fork until just combined. Add butter to the hot pan and spread it around. Pour in the egg mixture and swirl it. Cook, loosening the edges from time to time and filling them again by swirling uncooked egg into them. Lift the omelette to inspect the underside and when it is just golden, remove from the heat. 3 To set the egg completely, heat the oven grill on high and place the pan under it for 1-2 minutes to set. Don’t forget to use an oven glove to grab out the hot pan!

4 Mound the peas onto one half of the omelette and fold the other side over them. Cleave the omelette into two wedges with your cooking spatula and serve right away on warm plates.

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