Quick & Easy

Spring vegetable omelettes

These delicious omelettes are packed full of fresh zucchini, zesty pesto and oozing mozzarella cheese, making the ultimate savoury breakfast or healthy lunch.



1.In a small bowl toss zucchini with oil and zest. Season. Set aside.
2.In a small frying pan melt half butter on medium. Saute asparagus 30 seconds. Season. Remove from pan. Slice. In a large jug whisk eggs and season.
3.In another small frying pan, melt one quarter of remaining butter on high. Add one quarter of the egg, tilting pan to cover base.
4.Using a spatula, quickly draw the cooked egg back from edge of pan to allow the uncooked egg to run underneath.
5.When almost set scatter vegetables, cheese and tomato over one half of omelette. Dollop with a little pesto, then flip remaining side over to cover. Cook 30 seconds to heat through. Repeat with remaining ingredients.
6.Serve with mixed salad leaves and remaining pesto.

Your omelettes should be just set in the middle, still soft and light, and just turning golden in patches on the outside.


Related stories