Egg Tart with Asparagus Spears
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 118 μg | (197 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 379 μg | (126 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups green Asparagus (lower third shaved)
- 2 Tbsps olive oil
- ⅜ cup dry white wine
- 8 eggs
- ¼ cup Crème fraiche
- 1 Tbsp freshly chopped Chervil
- 1 Tbsp freshly chopped Basil
- 2 Tbsps Pine nuts
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Fry the asparagus in hot oil in an oven-proof frying pan for 1-2 minutes. Season with salt and ground black pepper and deglaze with the wine. Cover and braise for around 10 minutes until nearly cooked. Remove the lid and allow the wine to evaporate completely.
3.
Whisk together the eggs and crème fraîche and herbs. Season with salt and ground black pepper and pour over the asparagus. Sprinkle with pine nuts and cook for 1-2 minutes. Transfer to the oven to cook through for around 10 minutes until golden brown.
4.
Serve on a plate or cut into slices. Garnish with salad leaves if desired.
