Vegetable Tarragon Omelets |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The tarragon, asparagus, and basil combine well with the tomato. Starters for 4 or main dish for 2. Ingredients:
1 beefsteak tomato |
1 tablespoon white wine vinegar |
salt |
pepper |
2 teaspoons dried tarragon |
8 stalks asparagus, cooked |
1/2 zucchini |
4 eggs |
3 tablespoons milk |
3 tablespoons olive oil |
1 bunch basil |
Directions:
1. Remove seeds from tomato and chop. Mix with vinegar, 1 tsp tarragon, salt and pepper to taste.
2. Cut the zucchini in julienne and blanch 1 min; rinse in cold water. Cut the asparagus cross-wise in three.
3. Mix the eggs, the remainder of the tarragon, milk, oil, salt and pepper to taste. Make 4 small omelettes in a non-stick pan. When almost cooked, top with the zucchini and asparagus and fold. Serve immediately with the tomato on the side.
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