Spring Vegetable Omelette

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).