Vegetable Tarragon Omelets

• 1 beefsteak tomato
• 1 tablespoon white wine vinegar
• salt
• pepper
• 2 teaspoons dried tarragon
• 8 stalks asparagus, cooked
• 12 zucchini
• 4 eggs
• 3 tablespoons milk
• 3 tablespoons olive oil
• 1 bunch basil

1. Remove seeds from tomato and chop.
2. Mix with vinegar, 1 tsp tarragon, salt and pepper to taste.
3. Cut the zucchini in julienne and blanch 1 min; rinse in cold water.
4. Cut the asparagus cross-wise in three.
5. Mix the eggs, the remainder of the tarragon, milk, oil, salt and pepper to taste.
6. Make 4 small omelettes in a non-stick pan.
7. When almost cooked, top with the zucchini and asparagus and fold.
8. Serve immediately with the tomato on the side.

tomato, white wine vinegar, salt, pepper, tarragon, stalks, zucchini, eggs, milk, olive oil, basil

Taken from www.food.com/recipe/vegetable-tarragon-omelets-171656 (may not work)