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.
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.
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.
This meal is prepared quickly and should be served right away.
Instead of suggested vegetables for this recipe, other seasonal vegetables can be used.
By adding Vegeta Gourmet Stock Powder gradually while stirring continually, it will allow the spices to equally spread and it will transform a simple egg meal into a truly delicious feast.