Herb Omelette
Herb Omelette - So light, so easy and sooo delicious: spring greetings from the pan
Healthy, because
Even smarter
Nutritional values
The tender asparagus and the slightly frothy herb omelette saturate without burdening the stomach and stay within the green range in terms of calories. Speaking of green: the spring-like herbs not only provide taste but also extra vitamins.
If you prefer the hearty taste of green asparagus, there is nothing to stop you from using it instead of the white one. If you find the omelette too dry without the filling, you can roll up some goat's cheese or cottage cheese. Another variation is to serve some smoked salmon with the herb omelette with asparagus.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 424 μg | (141 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 38.2 μg | (85 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 486 mg |
Kitchen utensils
Preparation steps
Peel asparagus and cut off the woody ends. In a large pot, bring 1 1/4 cups of water with 1 teaspoon salt and the sugar to a boil.
Add asparagus to pot and bring water back to a boil. Cover and cook over medium heat until tender, about 10 minutes.
Meanwhile rinse the parsley, chervil and basil, shake dry and strip leaves, reserving some for garnish.
Finely chop the rest of the herbs. Rinse and dry the chives, finely chop and set aside about half for garnish.
Remove the asparagus from pot and place on a warmed plate. Cover with foil to keep warm.
Transfer about 4 tablespoons of the asparagus cooking liquid to another bowl. Mix with eggs and chopped herbs. Season with salt and pepper and whisk with a fork.
Butter a non-stick pan (about 24 cm or approximately 9 1/ inches in diameter). Pour in egg mixture and cook over medium heat until the top of the omelette begins to set.
Using a spatula, fold over one-third of the omelette, then fold over other side. Slide onto warmed plate with asparagu, sprinkle with the remaining herbs and serve.
