Make This Feta And Pea Tendril Omelet And Seize The Season

• 4 large eggs
• Extra-virgin olive oil, for drizzling
• 1/3 cup pea tendrils, lightly torn
• 2 tablespoons crumbled feta cheese
• 2 tablespoons cooked peas (blanched 1 minute if fresh; thawed if frozen)
• 1/2 avocado, diced
• Pinch of red pepper flakes
• Sea salt and freshly ground black pepper

1. In a medium bowl, whisk the eggs together with a pinch of salt.
2. In a small skillet, heat a drizzle of olive oil over medium heat. Pour half of the eggs into the skillet and use a rubber spatula to gently push the cooked portion of the eggs toward the center. Lift and tilt the pan gently to swirl the eggs so they cook in an even layer. Once the center is no longer runny, add half of each filling ingredient: pea tendrils, feta cheese, peas, avocado, and a pinch of red pepper flakes. Using a spatula, carefully fold the omelet in half and transfer to a plate. Season with salt and pepper.
3. Repeat, making a second omelet with the remaining ingredients.

eggs, extravirgin olive oil, pea tendrils, feta cheese, avocado, red pepper, salt

Taken from www.myrecipes.com/recipe/make-this-feta-and-pea-tendril-omelet-and-seize-the-season (may not work)