Spring Vegetable Omelette

Ingredients

• 4 Asparagus spears, sliced
• 1⁄2 cup broccoli florets
• 1⁄2 cup chopped capsicum
• 1⁄2 onion
• 1⁄2 cup sliced sweet potato
• 6 eggs
• 2 tablespoon water
• 1 1⁄2 teaspoon Chicken Stock
• 2 tablespoon butter
• 1⁄2 cup grated Parmesan cheese

Preparation

• Place vegetables into a pan of boiling water and cook for 1 minute.
• Drain, rinse under cold water then drain thoroughly.
• Whisk eggs, water and Chicken Stock Powder in a large bowl.
• Stir in vegetables and toss well.
• Heat butter in a large frying pan over a moderate heat.
• Pour in egg mixture.
• Cook until the eggs are set but the top is still moist..
• Sprinkle with cheese and place under a preheated grill.
• Cook until golden then serve immediately cut into wedges.