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Herb omelette with feta and broad beans


Serves: 2
timePrep time: 10 mins
timeTotal time:
Herb omelette with feta and broad beans
Recipe by Lizzie Kamenetzky / Recipe photograph by Dan Jones

Herb omelette with feta and broad beans


Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
29gr
Saturates
12gr
Carbs
7gr
Sugars
2gr
Fibre
8gr
Protein
35gr
Salt
1.6gr

Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes

Ingredients

  • 200g broad beans, podded weight (about 600g in pod)
  • 6 medium eggs
  • 1⁄2 x 20g pack tarragon, leaves only
  • 1⁄2 x 25g pack chives
  • 1⁄2 x 28g pack flat-leaf parsley, leaves only
  • zest of 1⁄2 lemon
  • 2 small knobs of unsalted butter
  • 75g vegetarian feta cheese, crumbled or sliced

Step by step

Get ahead
Blanch the beans and pop out of their skins. Cover and chill for up to 1 day.
  1. Bring a pan of water to the boil and blanch the broad beans for 1-2 minutes until just tender. Drain and refresh under cold running water. Remove the outer skin of the bean, to reveal the bright insides.
  2. Crack the eggs into a bowl and beat with a fork. Finely chop the herbs and whisk into the eggs, along with most of the lemon zest and plenty of salt and freshly ground black pepper.
  3. Heat a nonstick frying pan (20cm base diameter) over a medium-high heat. Add a small knob of butter then, when foaming, add half the egg mixture. Use a spatula to move the egg around the pan, letting it flood the spaces, until it is almost cooked.
  4. Scatter half the cheese and half the beans over the omelette, leave for 20-30 seconds so the underside is fully set and a lovely golden brown, then fold in half and slide onto a warmed plate. Repeat for a second omelette and serve immediately, scattered with the reserved lemon zest.
Chef quote
A fines herbes omelette is a French classic. Here, feta and vivid broad beans are added as a filling for a quick, simple supper. Serve with crusty bread and butter

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