On the weekend, I woke up and decided I was going to make myself breakfast. After opening my fridge and discovering not much there, I scrounged together half a zucchini, some frozen peas, mint from my garden and some eggs to make this omelette. I thought it was so tasty that I would share it with all of you.

1/2 zucchini, grated
1/2 cup peas (frozen are fine)
 2 tbsp fresh mint, roughly chopped
4 eggs
salt and pepper
1 tbsp olive oil
1 tbsp grated parmesan
poached eggs, smoked salmon and lime wedges to serve

  1. Combine grated zucchini, peas, mint and eggs. Lightly whisk until the eggs are evenly combined. Season well with salt and pepper.
  2. Heat oil in a small frying pan and when hot (it will just begin to smoke) add the egg mixture. Adding the mixture to a hot pan will stop the mixture sticking.
  3. Fry for 5 minutes until beginning to come away from the edges and the bottom is golden brown.
  4. Sprinkle over parmesan and finish off under the grill for 5-10 minutes until cooked through – test this by gently shaking the pan. The omelette should be quite firm.
  5. Serve with a poached egg* and smoked salmon.

Serves 2

* To poach eggs, bring a small saucepan of water to the boil. Add a splash of vinegar (approx 1 tbsp) and use a spoon to swirl the water to create a whirlpool. Crack an egg directly in the centre and poach for 2-3 minutes for soft, or longer if you like your eggs hard. You can add a few eggs to the saucepan at a time, depending how big it is.