Herb Omelette with Sesame Potatoes and White Asparagus

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Herb Omelette with Sesame Potatoes and White Asparagus
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
848
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie848 cal.(40 %)
Protein29 g(30 %)
Fat65 g(56 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A1.1 mg(138 %)
Vitamin D4.1 μg(21 %)
Vitamin E11.1 mg(93 %)
Vitamin K148.2 μg(247 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.9 mg(82 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.7 mg(50 %)
Folate372 μg(124 %)
Pantothenic acid4.3 mg(72 %)
Biotin37.3 μg(83 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C97 mg(102 %)
Potassium1,549 mg(39 %)
Calcium481 mg(48 %)
Magnesium201 mg(67 %)
Iron8.8 mg(59 %)
Iodine35 μg(18 %)
Zinc6 mg(75 %)
Saturated fatty acids27.6 g
Uric acid104 mg
Cholesterol527 mg
Complete sugar11 g

Ingredients

for
2
Ingredients
1 bunch Dill
1 bunch parsley
1 handful Chervil
100 milliliters Whipped cream
4 eggs
1 Tbsp vegetable oil
salt
peppers
400 grams white Asparagus
salt
1 Tbsp butter
1 Tbsp lemon juice
300 grams small potatoes
2 Tbsps butter
4 Tbsps Sesame seeds
How healthy are the main ingredients?
potatoWhipped creamSesame seedsDillparsleyegg

Preparation steps

1.

Rinse the asparagus, peel, cut off the woody ends and cook in boiling salted water with lemon juice and butter for about 20 minutes.

2.

Toast the sesame seeds in a dry frying pan, then set aside on a plate to cool.

3.

Cook the peeled potatoes in boiling salted water for about 20 minutes.

4.

In a large skillet, melt the butter and swirl the hot potatoes in it.

5.

Remove the potatoes and roll in toasted sesame seeds.

6.

Rinse the herbs, pluck from the stems and finely chop. Set some aside for garnish, and puree the rest with the cream. Beat the eggs in a bowl, stir in the herb puree and season with salt and pepper.

7.

Heat 1/2 tablespoon oil in a pan and cook 1/2 of the egg mixture on both sides, forming an omelette. Remove from the pan and keep warm. Cook the second omelette in the same manner.

8.

Drain the asparagus well and arrange on plates. Top with the omelette, and serve alongside the potatoes, garnished with herbs.