Spring vegetable omelettes | Women's Weekly Food

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