1 green zucchini, diced

1/2 cup (75 g) frozen peas

1 shallot, finely chopped

1 tbsp (15 ml) olive oil

1 tbsp butter

6 eggs, lightly beaten

2 oz (56 g) crumbled feta cheese

In a 10-inch (25 cm) non-stick skillet, soften the zucchini, peas and shallot in the oil until the zucchini is just al dente and the peas are thawed. Transfer to a bowl.

In the same skillet (wiped clean), melt the butter over medium heat. Add the eggs. Season with salt and pepper. Cook over medium heat for 1 to 2 minutes, breaking the bottom of the omelet with a spatula to facilitate cooking. When the edge of the omelet is almost cooked and the centre is still runny, sprinkle with half of the cheese.

Layer vegetables and remaining cheese in the centre of the omelet. Fold the sides of the omelet over the filling. Continue cooking, if desired. Slide onto a plate. Cut in half. Serve with slices of toasted bread and a green salad.

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