Pea & feta tortilla

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olive magazine

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Recipe by olive magazine

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1. Cook the peas in simmering water for 3 minutes or until tender, drain. Meanwhile, fry the onion in a little oil in a small frying pan until tender, season. Add the peas, feta and tarragon and quickly pour the eggs over. Cook for a couple of minutes until the underside is set. Grill the top until it is set, then cut into 2 and slide onto plates. Serve with salad and toast.

Low GI

The acidity of the sourdough helps to slow a rise in blood glucose and the fibrous skin of the peas takes time to be broken down, lowering the Gi of the meal.

Per serving

371 kcalories, protein 24.2g, carbohydrate 13g, fat 25 g, saturated fat 9.8g, fibre 0g, salt 0 g

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Ingredients

• 1 cupful frozen peas
• 1 onion , chopped
• ½ block feta cheese , cut into cubes
• small bunch tarragon , chopped
• 3 eggs , lightly beaten
• salad leaves and sourdough toast, to serve

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Difficulty and servings

Preparation and cooking times

Ready in 20 minutes

Vegetarian

Ingredients

• 1 cupful frozen peas
• 1 onion , chopped
• ½ block feta cheese , cut into cubes
• small bunch tarragon , chopped
• 3 eggs , lightly beaten
• salad leaves and sourdough toast, to serve

Per serving

371 kcalories, protein 24.2g, carbohydrate 13g, fat 25 g, saturated fat 9.8g, fibre 0g, salt 0 g

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