IGA has recently launched a new campaign, dubbed Spring into Action.
There are two exciting things about this campaign.
First of all, it’s just made me realise that spring is here. I love spring. I think it would have to be my favourite season, if you made me pick a favourite. I love the warming weather and all the flowers and the fresh produce that becomes available during spring.
Second of all, this campaign brings with it a chance to win a share of $100,000. First prize is $10,000 worth of IGA giftcards which is basically your grocery shopping sorted for the next million years. If only…
Entering their competition is super easy. All you have to do is shop at IGA, buy one of the sponsored brands, keep the receipt and enter the details of your receipt on their website.
In addition to the competition, IGA’s Spring into Action campaign also includes Spring Cleaning Tips, (which lord knows I need), another competition: The Bearbomb Photobomb Challenge and some delicious Spring recipes.
Inspired by all this Spring-ness and the stunning weather we’ve been having, Boyfriend and I decided to try one of IGA’s suggested spring recipes for brunch last Saturday.
We decided to make the Zucchini and Feta Omelette with Fresh Mint.
It was ridiculously easy and ridiculously delicious.
There’s an IGA right around the corner from my house so we made a pit stop for fresh ingredients (zucchini, feta, fresh mint and eggs) then headed straight back to the kitchen.
We followed the recipe almost to a tee, but we couldn’t help but add our own minor touches to it.
The recipe on the IGA site was for 1 person, but obviously we made it for two (without doubling the zucchini).
Here’s what we did:
- Finely dice 1 medium sized zucchini.
- Lightly sauté the zucchini in a small saucepan with some olive oil and cracked pepper, until the zucchini is lightly golden. This took a couple of minutes. Once it’s done, set it aside.
- Chop up about two tablespoons worth of fresh mint and about the same amount of firm feta cheese. This equated to about a tablespoon of mint and feta each, but you can add as much or as little as you like.
- Crack two eggs into a bowl, add about a tablespoon of milk and whisk together. (We repeated this step twice as we were making the omelettes one at a time).
- Heat some olive oil in your pan and then add your eggs. Make sure your eggs are spread out flat along the bottom of the pan by picking it up and tilting it.
- Season your eggs with salt and pepper, however you like it.
- When the omelette is just about set, scatter over your zucchini, feta and mint.
- Then slide your omelette out of the pan onto a plate and flip one side over onto the other.
Breakfast/brunch/lunch/dinner/snack is served!
So easy and it only took about ten minutes all up. The omelette was very light and fresh and the flavours, as expected, worked perfectly together.
Would I make it again? Absolutely.
Also, if you’re into advertising (which I am because I studied advertising at university), you might find the accompanying advertising campaign interesting. You can read about it here.
*This post was sponsored by IGA, but, as always, complies with my Positive Experiences Only policy and all views are my own.