2 pumps spray oil
1 tbsp frozen peas, defrosted
25g low-fat feta cheese, crumbled
Few leaves fresh mint, finely shredded
Few leaves basil, torn
Handful parsley leaves, chopped
Handful baby spinach or salad leaves
- Beat the egg with a splash of water. Heat a small non-stick frying pan and spray with oil. Add the egg and quickly swirl around to make a thin omelette. Cook for 1-2 min. Then turn out onto a plate or board.
- Mix together the peas and feta, the herbs and some of the spinach or salad leaves, shredded. Pile on top of the omelette and roll up. Slice in half, and serve with the rest of the spinach or salad leaves.