Spring vegetable omelettes
Ingredients
- 1 zucchini, peeled into ribbons
- 1 tablespoon extra virgin olive oil
- 2 teaspoon finely grated lemon zest
- 20 gram butter
- 2 bunch asparagus, trimmed
- 8 eggs
- 200 gram buffalo mozzarella, drained, torn
- 1/4 cup semi-dried tomatoes, chopped
- 1/2 cup pesto
- salad leaves, to serve
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