Yield: 4 servings
|3 tablespoons||Olive oil|
|300 grams||Fresh peas or frozen petit pois; cooked (10 oz)|
|8||Pancetta or smoked streaky bacon rashers; de-rinded and|
|; chopped finely|
|Salt and pepper|
Heat 2 tablespoons of oil in a large non-stick frying-pan and fry the peas and pancetta or bacon gently together for about 3 minutes or until the pancetta or bacon fat is running and the peas are almost mushy.
Add a little more oil, if necessary, to prevent drying out.
Season the eggs with salt and pepper and pour over the peas and bacon.
Shake the pan to distribute the mixture evenly and cook for 8-10 minutes or until the omelette is firm and golden underneath.
Cover the pan with a large upside-down plate and turn the omelette out on to the plate with the cooked side uppermost.
Slide the omelette back into the pan with the uncooked side underneath.
Shake the pan and cook for a further 5 minutes or until the underside is golden brown.
Transfer the omelette to a serving plate and serve hot or cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.