Asparagus and Zucchini Omelette with Pecorino Recipe
Australian Gourmet Traveller fast recipe for asparagus and zucchini omelette with oregano and pecorino.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 50 ml extra-virgin olive oil, plus extra to serve
- 2 golden shallots, thinly sliced
- 1 garlic clove, finely chopped
- 2 bunches asparagus, trimmed, cut into 2cm lengths
- 1 zucchini, thinly sliced widthways
- 1 lemon, finely grated rind and juice only
- 12 eggs, lightly beaten
- 50 gm finely grated pecorino, plus extra to serve
- To serve: coarsely torn oregano
- To serve: green salad and crusty bread
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