Just some comments about this recipe:
This is a Weight Watchers recipe. If served with a side salad it’s a substantial enough meal.
This recipe needs plenty of seasoning.
I used frozen peas instead of the broad beans as that’s my own personal preference.
5 points per serving
100g (3 ½ oz) new potatoes (approx 2 potatoes), sliced
100g (3 ½ oz) baby broad beans (frozen ones are fine)
Low fat cooking spray
2-3 small pink shallots or ½ small red onion, sliced
1 garlic clove, chopped very finely
Small handful of fresh flat leaf parsley, chopped roughly
Small handful of fresh mint, chopped roughly
4 eggs, beaten
60g (2 oz) light feta, cubed
- Cook the potato slices in boiling water for about 7-10 minutes or until just tender. When they are nearly ready, add the broad beans and cook for 3 minutes or until tender. Drain.
- Heat a frying pan, mist with low fat spray and add the shallots with 1 tbsp water. Cook until the shallots are softened and the water has evaporated, and then add the garlic, some seasoning, and the drained potatoes and beans. Mist will with low fat spray and cook for 1 minute more, stirring.
- Stir most of the chopped herbs into the beaten egg and add to the pan. Cook for 6-7 minutes or until the base of the omelette is well set, then dot the top with cheese and place under a preheated grill for 5 minutes until the top is set.
- Let it rest for 5 minutes, then scatter with the reserved herbs and serve with some salad.