Put the peas in a heatproof bowl and pour over enough just-boiled
water to cover. Leave for a minute, then drain the peas in a sieve and
tip them back into the bowl.
Crumble the feta cheese on top, sprinkle over the mint and season with lots of freshly ground black pepper.
Break the eggs into another bowl and beat them with a large metal whisk.
Season with a bit of salt and some freshly ground black pepper.
Brush a small non-stick frying pan with just enough oil to coat the base and place it over medium heat lightly.
Pour the eggs into the frying pan.
Scatter the peas and feta over the omelette and cook for another 3 minutes or until the eggs are just set.
Carefully loosen the sides with a heatproof palette knife and slide the omelette onto a warmed
plate, folding it as you do so.
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