Ingredients

6 eggs

1 tablespoon Vegeta Gourmet Stock Powder

50 g mozzarella cheese, grated

2 tablespoons oil

100 g red capsicum, cubed

70 g spring onions, sliced

1 tablespoon olive oil

100 g sweet corn, canned

1 tablespoon chives, chopped

Preparation For this recipe you only need imagination!

4 Persons 20 min

• 1 In a saucepan heat up the olive oil. Add capsicum and spring onions, stir through and braise on mild heat, for 5 minutes. Drain the corn and add in to the pan, just before removing from the heat.
• 2 Separate the egg yolks from egg whites. Using electric beaters, mix the egg white until soft peaks form. In a separate dish lightly whisk the egg yolk. Using a spoon fold the egg yolk, Vegeta Gourmet Stock Powder and grated mozzarella cheese lightly into the egg white mixture until combined.
• 3 Heat up ½ tablespoon of oil in a saucepan and pour in ¼ of the prepared egg mixture. Reduce the heat and cover with ¼ of previously prepared vegetables. Cook the omelette on mild heat for about 15 minutes. When ready, fold the omelette over and sprinkle with chives before serving. Prepare the other 3 omelettes the same way. To speed up the cooking process, using two pans cook two omelette’s simultaneously.