A quick and easy omelette that's chock-a-block with veg. Fresh vegetables are preferred, but if you use frozen garden peas, that's fine - simply microwave them in some water first, then drain and add to the omelette.
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3 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
6 eggs, beaten
1 red pepper, diced
100g plum tomatoes, halved
100g fresh garden peas
salt and ground black pepper to taste
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Method Prep:5min › Cook:15min › Ready in:20min
Saute shallots and garlic in oil in a large nonstick frying pan, over medium heat, for about 5 minutes, or till shallots are soft.
Add red pepper and saute till tender but still crisp. Turn heat up to high and pour in beaten eggs. After 5 minutes reduce heat to medium and add tomatoes, peas, salt and pepper.
Cook for 5 more minutes until eggs are cooked; serve immediately.