Vegetable ‘Cup’ Omelette
Ingredients:
3 eggs
1 carrot
1 long green bean
1 onion
1 vegetable stock cube (you can also use chicken stock)
200 ml. water
1/2 teaspoon white pepper
Procedure:
Boil the stock cube in the water to form a soup and leave it to cool. Blend the eggs with the pepper in a food mixer. Add the stock to the food mixer and blend again (with the eggs). Chop the long bean, carrot, and onion into small fine pieces. Add the vegetables to the egg mixture and divide evenly between the cups. Steam for 20 minutes.
