Pea, Spring Onion and Goat's Cheese Omelette

ingredients

• About 25g frozen petits pois
• Knob of unsalted butter
• 3 spring onions, trimmed and sliced, or a little very finely chopped shallot
• 2 large eggs
• 1–2 tsp parsley, chopped
• 15–20g hard goat’s cheese, grated
• Salt and black pepper

method

1. Put the frozen petits pois in a sieve, pour over about half a kettleful of boiling water and leave them to drain.

2. Heat the butter in a 15–20cm frying pan. When it starts to foam, add the spring onions or shallot and saute gently for about 3 minutes.

3. Meanwhile, beat the eggs lightly together with some seasoning. Add the peas to the egg.

4. Turn up the heat under the pan to medium-high. Pour the egg and peas into the pan with the spring onions. Let the omelette cook for a minute, pulling up the set egg with a fork here and there so the uncooked egg can run down to the base of the pan.

5. When the base of the omelette is set and the top still slightly wet and wobbly (but not runny), scatter over the parsley and the grated cheese. Cook for a minute more, then flip over one side of the omelette to fold it into a half-moon shape, slide it out of the pan and serve.