Serves 1

Ingredients:

• 3 Eggs
• 1 tsp Olive oil
• 1 tsp Butter
• 50g Peas
• 20g Ricotta
• 40g Feta
• 5g Mint
• Zest of 1 lemon
• Salt
• Freshly cracked black pepper
• Lemon wedges to serve
• 5g Petite herb leaves

Method:

Start by making the filling. In a large mixing bowl add the fresh peas, zest of 1 lemon, ricotta and crumble in the feta. Season with saltand pepper.
Roughly chop the mint and add to the pea mixture, gently toss until mixed well and set aside.
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
Place a small non-stick frying pan on a low heat to warm up.
Add 1 tsp of oil and 1 tsp butter to the hot pan, then carefully pour in the eggs. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around in the pan.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle the pea and feta mixture over the eggs.
Use a spatula to ease around the edges of the omelette, then fold it over in half. Whenthe omelette starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
Sprinklewith petite herbs, give it a quick drizzle of olive oil andseason with salt and pepper.
Serve with lemon wedges on the side and a generous glass of Leopard’s Leap Classic Chenin Blanc!