October 24, 2017
Breakfast, Lunch, Eggs,
Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Stove Top, Kosher, Non-Dairy, Vegetarian, Zucchini more
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"From our daily newspaper The West Australian."
Place egg whites, eggs, tarragon, chives and lemon thyme in a bowl and whisk until combined and season to taste.
Heat a non-stick frying pan over medium-high heat and spray lightly with oil, making sure to spray the sides of the pan too.
Cooking in batches, pour one quarter of the egg and herb micture into the pan and tilt, swirling the mixture to cover the base evenly and cook, untouched, for 3 to 4 minutes or until set around the edges and underneat, but still moist on top.
Top with 1/4 of the zucchini and using a large soft spatula, carefully fold half of the omelette over to slightly cover the zucchini and cook, untouched for 1 minutes and then slide out of the pan onto a serving place, covering loosely with foil to keep warm.
Repeat with the remaining egg and herb mixture and zucchini to produce four omelettes.
Serve omelette hot with one piece of rye sourdough each.
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