It ain’t easy being green…
Here’s another one pan wonder which is Gluten free, vegetarian and quick, quick, quick! It seems to be a current theme of late, not that (that’s) a problem. These little green goodies are a blessing in disguise, little green power balls in fact. They make a quick frittata-style omelette with goats cheese & coriander, in a flash!
Fact: it’ll take you as much time to make this one, as it does to cook an egg. Plus it looks as though you went to sooooo much more effort too
4 Eggs or (allow two per person)
Knob of butter,
1/2 cup frozen peas
salt & pepper to season
Chopped coriander & Lemon cheeks to serve
You’ll need a medium sized frying pan, (non stick preferable,) a wooden spoon, a plate and a small bowl/jug and fork.
Heat the pan with the butter until it’s just melted over a medium heat,
Throw in the peas and cook gently for a minute or so until they defrost,
Smash with the back of a wooden spoon or (potato masher,) crushing them up a little,
Whisk 4 eggs in a jug or bowl and add to the pan, season with salt and pepper,
Shake the pan gently to distribute the peas and continue to cook on low,
Once the top is starting to set, invert onto a plate and slide the underside back in to cook for a few more seconds.
Check the to see it’s golden underneath and serve in thin wedges with some goats cheese, fresh coriander & lemon cheeks.