Name: Broccoli, spinach and pea omelette with blue cheese dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Cooking Method
Ingredients: 1/4 cup broccoli cut into small pieces; 15 ml olive oil; 1/4 cup peas; 1/2 cup baby spinach finely chopped; 3 medium eggs; 100 ml mature cheddar cheese grated; 1.5 ml Atlantic sea salt; 1.5 ml black pepper; 30 ml Knorr Blue Cheese Salad Dressing; 2.5 ml crushed chilli

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Ingredients (10)

1/4 cup	broccoli — cut into small pieces
15 ml	olive oil
1/4 cup	peas
1/2 cup	baby spinach — finely chopped
3	medium eggs
100 ml	mature cheddar cheese — grated
1.5 ml	Atlantic sea salt
1.5 ml	black pepper
30 ml	Knorr Blue Cheese Salad Dressing
2.5 ml	crushed chilli

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Method:

Blanch the broccoli by placing the florets in a small pot of boiling water for one to two minutes. Drain well.

Heat the oil in a non-stick frying pan over a high heat. Add the broccoli and peas and sauté for four to five minutes, or until the broccoli is slightly charred. Turn the heat down to medium, stir in the and spinach and cook for another two minutes, or until the spinach begins to wilt.

Meanwhile, whisk the eggs together and season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.

Add the eggs to the vegetables in the pan. Tilt the pan so the egg covers the whole base. Allow to cook for about three minutes, or until the underside of the omelette is golden. Sprinkle the cheese over the top and then, using a spatula, roll the omelette in the pan. Allow to cook for a further minute.

Tip the omelette onto a plate and top with a drizzle of Knorr Blue Cheese Salad Dressing and a sprinkling of Robertsons Crushed Chillies.