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spring vegetable omelette Lunch,

  • Prep time : 15 minutes
  • Cooking time : 20 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • 255
  • 17.05
  • 5.9
  • 3.5
  • 18.1
  • 7.7
  • 1.8
  • 570
  • 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
  • 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.

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