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Green eggs

Green eggs


Here, the humble omelette has a dramatic, colourful makeover, with peas and tangy goat’s cheese

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1598kj 385kcal
  • Fat
    High 41%
  • Saturates
    High 53%
  • Sugar
    Low 3%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 7g


  • 250g frozen Co-op British garden peas, defrosted
  • 160g bag Co-op sliced curly kale
  • ½ x 125g bag Co-op British baby spinach
  • 4 tbsp roughly chopped parsley
  • Zest and juice of 1 lemon
  • 8 Co-op British free range eggs
  • 2 x 65g packs Co-op goat’s cheese
  • 2 tbsp Co-op olive oil


  1. Blitz 150g of the peas, the kale, spinach, 3 tbsp of the parsley and half the lemon juice in a blender
  2. Whisk the eggs with around two-thirds of the cheese. Fold in the pea mixture
  3. Brush a nonstick pan (about 22cm across) with a little of the oil and pour in a quarter of the egg mixture
  4. Cook for 3-4 mins, swirling the pan, until the top is almost set
  5. Scatter over a quarter of the remaining peas and cheese, then fold over with a spatula
  6. Heat through for about 1 minute
  7. Take out of the pan and keep warm while you make 3 more omelettes
  8. Whisk together the remaining oil, parsley and lemon juice with the zest, and spoon over the omelettes to serve

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