1

Place the water in a large saucepan. Place over a high heat. When it boils, add the vegetables. Cook over a high heat until the water again returns to the boil. Boil for 1 minute. Drain, then rinse the vegetables with cold water. Drain thoroughly.

2

Beat the eggs, extra water and stock powder in a large bowl until the yolks and whites are combined. Season with black pepper. Stir in the vegetables.

3

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.

4

Place the pan under a preheated grill for 3-5 minutes or until the top of the omelette is set and golden brown. Serve immediately, cut into wedges.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.