Omelette rolls with vegetable strips

Name: omelette rolls with vegetable strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 meat tomato; 2 teaspoons dried tarragon; 8 White asparagus cooked (see tip); zucchini; 4 Eggs; 1 bag fresh basil; 1 tablespoon White wine vinegar; 3 tablespoons milk; 3 tablespoons oil

A tasty recipe. The vegetarian starter contains the following ingredients: beef tomato, dried tarragon, white asparagus (cooked (see tip)), zucchini, eggs, fresh basil, white wine vinegar, milk and oil.

Ingredients

Directions

Cut the tomato in four, remove the seeds and cut the flesh into small cubes.
Mix in a dish the tomato cubes with the vinegar to taste, 1 teaspoon of tarragon and salt and pepper to taste.
Cut the asparagus transversely into three; cut the zucchini into pieces as long as the asparagus and cut them into long strips.
Cook the zucchini for 1 minute in plenty of water with some salt and drain.
Beat in a bowl the eggs with the rest of the tarragon, the milk, the oil and salt and pepper to taste until a foamy mixture.
Bake this in a frying pan with non-stick coating 4 omelettes.
Place one quarter of the asparagus on each omelet in the middle, one quarter of the courgette potatoes and 2-3 basil leaves.
Sprinkle some salt and pepper, fold two opposite sides over the filling and roll the omelets tight.
Cut the rolls diagonally in half and arrange them on a plate.
Spoon the tomato mixture next to it..