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Green pea & ricotta omelette
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240g frozen peas
5 medium essential Waitrose Free Range Eggs, beaten
1 tbsp chopped chives
1 tbsp oil
1. Cook the peas in boiling water for 3-4 minutes, drain and return to the pan. Crush with a potato masher and mix into the eggs with the chives.
2. Heat the oil in a frying pan and pour the egg mixture in. Cook gently, dragging the sides into the centre with a spatula, allowing the egg mixture to fill any gaps. When the base begins to set, add spoonfuls of ricotta and gently cook for 2-3 minutes. Place under a preheated grill for 1-2 minutes until set.
3. Allow to cool slightly, then serve with salad.
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