|6 Organic Eggs||Extra Virgin Olive Oil|
|150g Swiss Brown Mushrooms, sliced||200g Broad Beans|
|200 fresh peas||150g grated Parmesan|
|100g Goat Cheese||4 Sprigs Thyme, leaves picked and chopped|
|1 Onion, finely chopped||3 Cloves garlic, finely chopped|
|Salt & Pepper to taste|
On a medium heat add 2 tbsp. oil in large fry pan and add garlic and onion. Allow to soften (about 2 minutes) and then add Mushrooms. Cook until soft and then add thyme, broad beans and peas and season with salt and pepper. Cook for a few more minutes, then remove from heat and allow mixture to cool.
In a medium size bowl, beat the eggs. Then add cheese and combine well. Add cooled mixture to eggs and combine well. Return pan to heat and add another 2 tablespoons of olive oil. Pour the mixture into the pan and ensure it spreads evenly across the pan. Place on low heat and allow to cook until browned underneath (about 5-7 minutes). Turn on grill and complete the cooking on top.
Remove from heat and can be served either warm or cool. Best served with a green salad and some crusty bread.