Omelette with peas, onions, cherry tomatoes and nutmeg
Ingredients
- 1/3 teaspoon of nutmeg (optional)
- 3 teaspoons of water
- Salt and black pepper
- Peas
- 6-8 eggs
- Cherry tomatoes
- Onion
- Olive oil
Method
- Beat the eggs, water, salt, pepper and nutmeg (if using) together.
- Heat a small, non-stick frying pan.
- When it is hot, cook a little chopped onion, cherry tomatoes and peas. Once the onions have softened, add the egg mixture.
- Using a plastic egg slice, quickly draw the egg into the centre of the pan. This allows the uncooked egg mixture to get to the bottom of the pan to cook. You will need to do this for a few minutes. Continue until the omelette is well cooked, with no runny egg left.
- You can slip the omelette onto a plate as it is or fold it over before serving.
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