Spring Vegetable Omelette
Recipe: #29897
July 05, 2018
Categories: Breakfast, Eggs, Asparagus, Brunch Gluten-Free, Vegetarian, Zucchini, Kosher Dairy, more
"From Recipe+ October 2017."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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