1 zucchini, peeled into ribbons
1 tablespoon extra virgin olive oil
2 teaspoon finely grated lemon zest
20 gram butter
2 bunch asparagus, trimmed
200 gram buffalo mozzarella, drained, torn
1/4 cup semi-dried tomatoes, chopped
1/2 cup pesto
salad leaves, to serve
In a small bowl toss zucchini with oil and zest. Season. Set aside.
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.
In another small frying pan, melt one quarter of remaining butter on high. Add one quarter of the egg, tilting pan to cover base.
Using a spatula, quickly draw the cooked egg back from edge of pan to allow the uncooked egg to run underneath.
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.
Serve with mixed salad leaves and remaining pesto.