EatSmarter exclusive recipe

Asparagus and Ham Omeletwith Potatoes and Parsley

Asparagus and Ham Omelet

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Calories:288 kcal
Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories288 kcal(14%)
Protein19 g(38%)
Fat16 g(20%)
Carbohydrates15 g(6%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe development: EAT SMARTER

Ingredients

For servings

7 ouncesnew Potatoes
Salt
5 ounceswhite Asparagus
1Onion
2 ouncesProsciutto
2 sprigsParsley
3Egg
1 tablespoonVegetable oil
Pepper
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Kitchen Utensils

1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 2 Pots, 1 Slotted spoon

Directions

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1 Scrub the potatoes well. Cook in a pot of boiling salted water until tender, about 20 minutes, then remove potatoes and let cool. While the potatoes are cooking, peel the outer layer of asparagus stalks and trim the woody ends. Cook the asparagus in the boiling salted water until tender, about 15 minute, then drain well and let cool. Peel the onion and finely chop.
2 Cut asparagus and potatoes into small pieces.
3 Cut the prosciutto into strips.
4 Rinse the parsley, shake dry, pluck leaves and finely chop. Whisk the eggs with the chopped parsley in a bowl.
5 Heat oil in a nonstick pan over medium heat. Sauté onions until translucent, stirring frequently, 1-2 minutes.
6 Add potatoes and cook until heated through, about 2 minutes.
7 Add asparagus and cook until heated through, about 1 minute.
8 Add the prosciutto and season with salt and pepper.
9 Add the eggs to the pan, cover and cook over low heat until set,  5-6 minutes. Slide out of the pan and serve immediately.
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