By Judy Bastyra and Becky Johnson
A very satisfying soup that is quick and easy to prepare. It is versatile, too, in that you can vary the vegetables according to what is available.
Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelette has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5mm/¼ in rounds and set aside for t