Vegetable Tarragon Omelets

1. 1

   Remove seeds from tomato and chop.

2. 2

   Mix with vinegar, 1 tsp tarragon, salt and pepper to taste.

3. 3

   Cut the zucchini in julienne and blanch 1 min; rinse in cold water.

4. 4

   Cut the asparagus cross-wise in three.

5. 5

   Mix the eggs, the remainder of the tarragon, milk, oil, salt and pepper to taste.

6. 6

   Make 4 small omelettes in a non-stick pan.

7. 7

   When almost cooked, top with the zucchini and asparagus and fold.

8. 8

   Serve immediately with the tomato on the side.

No additional tips available.