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Wensleydale omelette with peas, mint and dill

  • 5.0 Star
  • Timer Prep 7 min
    Cook 8 min
  • Chart 711.0 cal/
  • Chef hat Easy


Chop the fresh mint. Chop the fresh dill. Grate the Wensleydale cheese.


  1. 1 Beat the eggs in a bowl and season.
  2. 2 Stir in half the mint and dill.
  3. 3 Heat the butter in a medium non-stick frying pan until foaming.
  4. 4 Pour in the eggs and cook over a medium heat for 3-5 minutes, occasionally moving them around in the pan with a spatula.
  5. 5 Meanwhile, cook the peas in boiling salted water for 2-3 minutes, until tender, then drain well.
  6. 6 When the omelette is almost cooked through, scatter over half the peas and cheese.
  7. 7 Then, using a spatula, fold the omelette into thirds and carefully slide it on to a plate.
  8. 8 Spoon over the remaining peas, cheese and herbs. Serve with rocket leaves, if you like.

1 Review

  • Theresa

    I've never made a better omelette than this one.

  • Average per serving
  • Calories 711.0kCal
  • Fat56.1g
  • Saturated28.1g
  • Salt1.71g
  • Carbohydrates9.4
  • Sugar2.3g
  • Protein42.9g
  • Fibre5.2g