Serves 1

311 calories per serving

Peas and tarragon make a great combination, the aniseed flavour of the tarragon enhancing the sweetness of the peas. Teamed with softly fried sliced leeks, they make an indulgent omelette for weekend breakfasts.

Ingredients

  • 1 tsp rapeseed oil
  • 1 leek, finely sliced
  • 150g podded fresh peas (or thawed frozen peas)
  • A few fresh tarragon sprigs
  • 4 eggs
  • 50ml water
  • Flaked sea salt and cracked black pepper

Method

  1. Heat the oil in a frying pan, add the leek and cook on a low heat until soft but not browned. Add the peas and tarragon and cook for a few more minutes until the peas are tender.
  2. Meanwhile, whisk the eggs in a bowl with the water and a pinch each of salt and pepper. Pour the egg mixture into the frying pan. Once browned on the base, fold the omelette in half and cook for a few more minutes until cooked throughout. Slide out of the pan to serve.

Extract from Detox Kitchen Vegetables by Lily Simpson available now. Photography Issy Croker Photo from #detoxkitchenvegetables by Lily Simpson @thedetoxkitchen @bloomsburycooks Photography @issycroker