Asparagus and Bell Pepper Omelette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 92.7 μg | (155 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 311 μg | (104 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams white Asparagus
- 600 grams green Asparagus
- 600 grams cooked potatoes (cooled completely)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 onion
- 2 Tbsps butter
- 6 eggs
- 300 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Preheat the oven or broiler to 250-270°C (approximately 500°F).
Rinse the asparagus. Peel the white asparagus thoroughly and peel the lower third of the green asparagus. Trim the ends. Cut the asparagus into 5 cm (approximately 2 inch) long pieces. Boil the white asparagus in salted water for about 10 minutes until al dente, lift out of the water and rinse with cold water. Boil the green asparagus for 6 minutes and rinse with cold water. Cut the potatoes into thin slices. Rinse the bell peppers, cut in half, remove seeds and cut into bite-size pieces. Peel and chop the onion. Heat the butter in a large pan, add the vegetables, sauté over low heat for about 5 minutes and season with salt and pepper. Mix the eggs and heavy cream mix and season with salt, pepper and nutmeg. Reduce the heat, pour in the egg mixture and cook on very low heat for about 5 minutes. Bake in the preheated oven for about 4 minutes until golden brown. Cut into pieces and serve.
