Green Omelette



  • 1/2 cup frozen or fresh podded peas
  • 50 g Persian feta or goats cheese, drained
  • 1 cup baby spinach
  • 10 chives
  • 3 extra large eggs
  • 1/2 cup milk
  • 1 tsp olive oil
  • Salt and pepper
  • Extra baby spinach, chives and charred sourdough bread - to serve


  1. Place peas in Chef Series II 24cm Fry Pan. Cook for 2-3 minutes until heated through, bright green and soft. Transfer to a bowl. Add feta to peas and lightly mash.

  2. Place blade attachment in Extra Chef™, add spinach and chives. Lock and pull cord several times until ingredients are finely chopped. Carefully remove blade and insert paddle whisk attachment. Add eggs, milk, a pinch of salt and pepper. Pull cord several times to combine.

  3. Heat oil in fry pan. Add egg mixture and cook over medium heat for 5-6 minutes, or until slightly puffed, underside is golden and omelette is almost cooked through.

  4. Spoon pea mixture into centre of omelette, fold over omelette. Serve with extra spinach and chives and charred sourdough.