July 05, 2018
Breakfast, Eggs, Vegetables,
Asparagus, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Vegetarian, Zucchini, Kosher Dairy more
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"From Recipe+ October 2017."
Combine zucchini, oil and zest in a bowl.
Whisk eggs in a large jug.
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.
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.
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.
Slice onto a serving plate and repeat with the remaining ingredients to make 4 omelettes in totat.
Serve with salad leaves and extra pesto (if using).
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