Recipe Inspiration

Ingredients...

100ml olive oil

400g potatoes, peeled and diced

Salt and freshly ground pepper

250g onions, peeled and finely sliced

100g red pepper, deseeded and sliced

100g mushrooms, sliced 

8-10g Essential Cuisine Vegetable Stock Mix

6 large eggs

5g fresh parsley, finely chopped

Method...

1. Heat the oil in a suitable non-stick frying pan, add the potatoes and onion, season with salt and pepper. Cover the pan and cook very slowly until the potatoes start to soften, then add the pepper and mushroom, replace the lid and continue cooking without colour. Sprinkle and stir in the Essential Cuisine Vegetable Stock Mix.
   
   
2. Beat the eggs in a large bowl, remove the vegetable mix from the pan when cooked with a slotted spoon and put into the egg mix along with the parsley.
   
   
3. Remove any excess oil from the pan and heat the remainder. Pour the egg and vegetable mix into the frying pan, cook for 2-3 minutes till one side is golden brown.
   
   
4. Put a suitable plate over the top, flip the omelette over, cooked side up and continue cooking until golden brown on the base and cooked through. Serve as required.