Spring vegetable omelettes

Celebrate the best in spring produce with this vegetable omelette recipe! Packed with zucchini, asparagus and pesto, this versatile dish is perfect for breakfast, brunch or dinner

By Jennene Plummer
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 1 zucchini, peeled into ribbons
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon lemon zest, finely grated
  • 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


  • 1
    In a small bowl, toss zucchini with oil and zest. Season and set aside.
  • 2
    In a small frying pan, melt half the butter on medium. Sauté asparagus for 30 seconds. Season. Remove from pan and slice. In a large jug, whisk eggs and season.
  • 3
    In a small frying pan, melt one-quarter remaining butter on high. Add one-quarter egg, tilting pan to cover base.
  • 4
    Using a spatula, quickly draw cooked egg back from the edge of pan to allow 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 for 30 seconds to heat through. Repeat with remaining ingredients. Serve with mixed salad leaves and remaining pesto.