Spring Vegetable Omelette

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Recipe+ October 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (263.1 g)
  • Calories 461.1
  • Total Fat - 32.7 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 482.9 mg
  • Sodium - 372.4 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.9 g
  • Protein - 32.7 g
  • Calcium - 125.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step 1

Combine zucchini, oil and zest in a bowl.

Step 2

Whisk eggs in a large jug.

Step 3

Melt half the butter in a small frying pan over moderate heat. and cook and turn asparagus for 30 seconds or until bright green and tender and then transfer to a heatproof plate and cut in half.

Step 4

Melt a quarter of the remaining butter in the same pan over high heat and add a quarter of the egg, tilting pan to cover base and cook for 2 minutes, then, using a spatula, quickly draw cooked egg back for the edge of the pan to allow uncooked egg run underneath.

Step 5

When almost set, scatter a quarter of the vegetables, cheese and tomato over half the omelette and dollop with a little pest, then flip over and cook the other side for 30 seconds or until heated.

Step 6

Slice onto a serving plate and repeat with the remaining ingredients to make 4 omelettes in totat.

Step 7

Serve with salad leaves and extra pesto (if using).

Tips & Variations


No special items needed.

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