Steam or microwave the Fioretto® until stems are bright green in colour and tender. Drain well. Keep warm.
Whisk the egg and water together. Heat a medium non-stick frying pan medium heat. Add half the butter and swirl to coat base of the pan. Pour half the egg into hot pan and swirl to form a thin omelette. Cook for 1-2 minutes or until lightly golden and just set. Transfer to a large serving plate. Repeat with butter and remaining egg.
Combine mayonnaise and sriracha and spread over the base of each omelette. Combine carrot, cabbage, snow peas, parsley and Fioretto®, divide between omelettes. Fold the omelette over. Season. Serve