Put a knob of butter into your frying pan on a medium heat. Place the Tenderstem broccoli in the pan and add a little boiling water to the pan, just enough to cover the stems. Braise for 4 minutes until the stems are tender.
Drain the Tenderstem and set it aside, and wipe the moisture from the frying pan.
Whisk together the eggs, caster sugar, salt, water and soy/tamari/shoyu or ponzu sauce. Add a little vegetable oil to your frying pan, just covering the bottom and add the egg mixture so that it covers the bottom of the pan.
Once the egg begins to set, add the broccoli stems to the omelette, laying them next to each other stem to tip. Then, using a spatula, start to roll the omelette over the stems. You are aiming for a rolled Japanese style omelette with the bright green crisp broccoli stems inside.
Serve whole or sliced cross ways with small dipping bowl of soy sauce.
Recipe courtesy of Tenderstem Broccoli