preparation

• 1 Sauté the peas in olive oil in a pan, covered for 3-4 minutes until just tender.
  
• 2 In a small bowl beat the eggs with the Basil Pesto and add salt and pepper to taste.
  
• 3 Pour the eggs over the peas and cook on low heat for 4-5 minutes, pushing down the sides to make sure it doesn’t stick to the pan.
  
• 4 Using a flat lid or plate, flip the omelette push it back into the pan to cook through the other side.
  
• 5 Cook for another 2 minutes and remove from pan.
  
• 6 Serve hot.