VEGETABLE OMELET WITH PEA SHOOTS

Healthy, full of flavor, and done in virtually no time, this vegetable omelet with pea shoots is an ode to the awesomeness of simple, fresh ingredients. This vegetable omelet is the answer, whether a savory breakfast, a quick lunch, or even a filling snack. The pea shoot microgreens gave a special twist to this quick and healthy recipe, both in the omelet and sprinkled on top.

INGREDIENTS

• 2 tbsp olive oil, divided

• 1 shallot, thinly sliced

• 4 rashers of pancetta, cut into small pieces (optional)

• 4 medium eggs (or 3 large eggs)

• 1 red pepper, thinly sliced

• 1 medium carrot, thinly sliced

• 1 tbsp ground oats

• salt

• pepper

• Chili flakes

• Herbs of choice (thyme, basil, marjoram and oregano are recommended)

• 1 packed cup of pea shoots, divided

INSTRUCTIONS

• Heat 1 tbsp of olive oil until sizzling, and lightly fry the shallot and pancetta.

• When the shallot is caramelized, and the pancetta is crispy, remove them from the pan and set them aside to cool. Leave the remaining oil in the pan (it is full of yummy goodness).

• Crack the eggs into a bowl and whisk them until frothy.

• Add the red pepper, carrot, oats, cooled shallot, and pancetta, and mix well.

• Add salt, pepper, chili flakes and herbs to taste. Mix well.

• Add 1 tbsp of olive oil to what remained in the pan and heat until sizzling.

• Pour the omelet mixture into the hot pan, cover it with a lid and leave to cook on medium heat for 3 to 4 minutes.

• Add 1/2 cup of pea shoots, sprinkling them evenly on the omelet.

• Cover again with the lid and leave to cook for an additional 6 to 7 minutes, or until the top of the omelet is cooked (should not be sticky to the touch). Throughout cooking, check the bottom of the omelet now and then so that it does not catch and burn. If it begins browning too quickly, reduce the heat.

• When cooked, remove from the pan onto a plate and leave to cool slightly before sprinkling with the rest of the pea shoots.

• Serve and enjoy!