SPRING VEGETABLE OMELETTE

Preparation Method :

• Blanch the spring greens and onion in boiling salted water for 3 minutes. Drain well.
• Put in a 20.5 cm dry omelette pan and cook, stirring, over a medium heat for 3- 5 minutes, to evaporate excess moisture.
• Add the butter and fry for about 8 minutes, until the greens are just tender.
• Add the tomatoes to the pan with the sweetcorn and cook, stirring, for a further 3 minutes. Season.
• Lightly whisk the eggs with seasoning, then pour over the vegetables. Cook for about 5 minutes or until just set, stirring once or twice to allow the egg mixture to run through the vegetables.
• Flash under the grill until the surface begins to brown.
• Cut in half and serve at once.