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“The tarragon, asparagus, and basil combine well with the tomato. Starters for 4 or main dish for 2.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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