
Green eggs
https://www.coop.co.uk/recipes/green-eggs
Here, the humble omelette has a dramatic, colourful makeover, with peas and tangy goat’s cheese
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 7g
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Ingredients
- 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
Method
- Blitz 150g of the peas, the kale, spinach, 3 tbsp of the parsley and half the lemon juice in a blender
- Whisk the eggs with around two-thirds of the cheese. Fold in the pea mixture
- Brush a nonstick pan (about 22cm across) with a little of the oil and pour in a quarter of the egg mixture
- Cook for 3-4 mins, swirling the pan, until the top is almost set
- Scatter over a quarter of the remaining peas and cheese, then fold over with a spatula
- Heat through for about 1 minute
- Take out of the pan and keep warm while you make 3 more omelettes
- Whisk together the remaining oil, parsley and lemon juice with the zest, and spoon over the omelettes to serve