Prepare vegetables by washing and peeling as appropriate.
Slice vegetables into slivers – the longer the cooking time, the thinner the cuts e.g. root vegetables such as carrots must be sliced very thinly.
Heat oil and stir fry vegetables over a medium high heat to cook quickly and retain their colour and texture – a wok is good for this.
Set veg to one side and keep warm.
Add another drizzle of rapeseed oil, with the knob of butter to the hot pan and pour in beaten eggs combined with seasoning and cream.
Move in pan until it starts to set then reduce to a medium heat and allow to cook without further stirring - about 5minutes.
When fully set and golden underneath slip onto a serving plate, add vegetables and flip over edge of omelette.
Serve immediately on warmed plates with real bread.
Shop local & seasonal for fresh vegetables for a tastier, environmental and more economical meal.
recipe, photo & styling: wendy barrie
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