Vegetable Omelette

Made with the vegetable leftovers from a chicken stew. The original stew was made with a tin of chopped tomatoes, chopped green beans, a quarter each of red and green peppers, sliced, chopped spring onion, a little chilli flavouring (the chilli was removed before making the omelette), with some basil, oregano, bacon fat (optional - the pan was brushed with sunflower oil), and chicken stock. 

I drained the juice from the vegetables, and beat two eggs in a bowl with a whisk. Then I added the chopped vegetables to the mix. Beat for at least a minute, and allow to stand while the omelette pan heats up. Add the omelette mixture, and turn down the heat. Add a couple of pinches of grated Parmigiano Reggiano cheese. Cook for ten to eleven minutes at a low heat, turning halfway. Cook under glass to ensure thorough heating. Slide the omelette onto a plate, and serve with freshly ground black pepper.

Vegetable Omelette