EatSmarter exclusive recipe

Asparagus and Basil Omelettewith Parmesan

Asparagus and Basil Omelette - Asparagus and Basil Omelette - Spring egg dish perfect for your next brunch
204 kcal
Asparagus and Basil Omelette - Spring egg dish perfect for your next brunch

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Difficulty:easy
Preparation:20 min
Ready in:30 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories204 kcal(10%)
Protein14 g(28%)
Fat15 g(19%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 poundgreen Asparagus
1red Chile pepper
1Garlic clove
1 pieceParmesan cheese (20 grams)
1 bunchBasil
4 sprigsParsley
2 tablespoonsOlive oil
5Egg
Salt
Pepper

Kitchen Utensils

1 Tablespoon, 1 Small knife, 1 Large knife, 1 Peeler, 1 Fine grater, 1 Cutting board, 1 Wooden spoon, 1 Non-stick pan, 1 Plate, 1 Bowl, 1 Whisk

Directions

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1 Rinse asparagus, peel lower third and cut off ends. Cut asparagus into pieces about 3 cm (approximately 1 inch) long.
2 Halve chile pepper lengthwise, remove seeds and chop finely. Peel garlic and chop finely.
3 Finely grate Parmesan.
4 Rinse basil and parsley, shake dry and pluck leaves. Reserve some basil leaves and finely chop remaining herb leaves.
5 Heat oil in a non-stick pan and fry asparagus over medium heat, stirring, for about 5 minutes. Add garlic and chile pepper and cook briefly.
6 Meanwhile whisk eggs in a bowl. Mix in chopped herbs and Parmesan and season with salt and pepper.
7 Pour egg mixture over asparagus and cook over low heat, covered, for 8-10 minutes.
8 Flip omelette onto a large plate, cut into pieces and garnish with basil leaves.
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