Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Boiling water |
| 2 cups | Sliced vegetables – spinach; asparagus, (2 to 3) |
| ; courgettes, | |
| ; broccoli, green | |
| ; beans | |
| 6 | Eggs |
| 2 tablespoons | Water |
| 1½ teaspoon | Maggi Vegetable Stock Powder |
| Freshly ground black pepper | |
| 1 tablespoon | Butter; (1 to 2) |
| 2 tablespoons | Grated cheese; preferably Parmesan |
| (2 to 3) | |
| ; cheese |
Place the water in a large saucepan and bring to the boil.
Add the vegetables and cook over a high heat until the water returns to the boil. Boil for 1 minute. Drain, then rinse the vegetables with cold water.
Drain thoroughly.
Beat the eggs, water and stock powder in a large bowl. Season with black pepper. Stir in the vegetables. Heat the butter in a large frying pan over a moderate heat. Pour in the egg mixture.
Cook until the eggs are set but the top is still moist and the base is golden brown.
Sprinkle with the grated cheese. Place the pan under a preheated grill for 3-5 minutes or until the top of the omelette is golden brown.
Cut into wedges for serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.