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
Add toRecipe Book
Add toShopping List
"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).
For the best chicken wings with the perfect sauces you can try tonight!
Looking for Low calorie dinners and snacks to help you eat healthier? Here are 26...
You know it's football time when you are running around trying to find the perfect dip...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....