Folded Omelette with Artichokes, Peas and Parsley

Ingredients

• 2 1/2 oz (70 g) artichokes
• 1 tsp (5 ml) extra-virgin olive oil
• 1 (3 g) garlic clove, minced
• 3 oz (80 g) frozen peas
• 2 tbsp (15 g) spring onions
• 1 tsp (5 ml) sherry vinegar
• 3 large (150 g) eggs
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) green leaf lettuce

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Method

1. Press the artichokes dry, quarter and fry them cut side down in the olive oil 5 minutes, until golden, with the garlic the last minute.
2. Add the peas and spring onions with the sherry vinegar 2 minutes, until it cooks away.
3. Beat the eggs, pour over and cook on a low heat 4 minutes, until set at the rim; fold in half.
4. Cut it across the fold on a warm plate, scatter over the parsley. Eat it now, the lettuce leaves in the sherry vinegar.