1 Heat oil in a non-stick frying pan. Add pumpkin in 2 batches. Cook, turning, until lightly browned and tender. Season with salt and pepper. Cover to keep warm.

2 Place eggs and cream in a large bowl. Whisk until smooth. Season with salt and pepper.

3 Heat a lightly oiled wok or large frying pan. Add cup egg mixture and swirl pan to form an omelette.

4 Cook for about 2 minutes, or until set. Remove. Cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes.

5 Divide spinach among omelettes. Top with pumpkin, feta and onion. Roll up to enclose filling.

6 To serve, cut each roll in half. Garnish with snow pea shoots.

Tip: For a non-veg option, add shredded barbecued chicken. Drizzle sweet chilli sauce over filling before rolling omelette.

 

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