Courgette, Pea & Feta Omelette

Serves 1


1/4 cup frozen peas

1/2 courgette, peeled into ribbons

2 eggs

1 Tbsp feta cheese, crumbled

1 Tbsp parsley leaves, chopped


1. Bring a small pot of salted water to the boil.

2. Cook peas. Cook peas in pot of boiling water for about 1 minute then drain.

3. Prep courgette & feta.

4. Prep & cook omelette. In a bowl whisk eggs with a pinch of salt and pepper. Heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Pour egg mixture into pan and move around the pan to spread out evenly. Cook for 1–2 minutes, until eggs start to cook and firm up slightly (but there is still a little raw egg on top).

5. Top one half of the omelette with peas, courgette, feta and parsley. Season and carefully use a spatula to fold over omelette to envelope. Cook a further 30–60 seconds.

Nutritional Info (per serve)
Energy (kJ): 864
Energy (Cal): 207
Carbohydrate (g): 3.9
Protein (g): 18.7
Fat (g): 12.6
Saturated Fat (g): 4.5
Sugars (g): 2.3

Meet the Nutritionist

Emma ‘Edamame’

Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?

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