Omelet with Herbs and Asparagus

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Omelet with Herbs and Asparagus
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Health Score:
9,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
368
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein16.03 g(16 %)
Fat15.91 g(14 %)
Carbohydrates39.93 g(27 %)
Sugar added0 g(0 %)
Roughage5.65 g(19 %)
Vitamin A379.12 mg(47,390 %)
Vitamin D1.99 μg(10 %)
Vitamin E8.6 mg(72 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.69 mg(63 %)
Niacin5.25 mg(44 %)
Vitamin B₆0.27 mg(19 %)
Folate409.61 μg(137 %)
Pantothenic acid0.81 mg(14 %)
Biotin3.29 μg(7 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C22.69 mg(24 %)
Potassium793.23 mg(20 %)
Calcium147.32 mg(15 %)
Magnesium46.64 mg(16 %)
Iron3.55 mg(24 %)
Iodine52.21 μg(26 %)
Zinc1.79 mg(22 %)
Saturated fatty acids3.26 g
Cholesterol120.66 mg

Ingredients

for
4
Ingredients
500 grams
white Asparagus
500 grams
green Asparagus
3 tablespoons
1
100 milliliters
120 grams
200 milliliters
3
2 sprigs

Preparation steps

1.

Peel the white asparagus completely and peel the lower third of the green asparagus. Sauté together in some oil until golden brown, season with salt and pepper and then remove from the pan.

Peel the onion and chop finely. Sauté in the pan until golden brown and pour in the wine. Place the white asparagus in the pan, cover and simmer for about 20 minutes until tender. Add the green asparagus after about 10 minutes.

2.

For the omelets, combine the flour with the milk, the eggs and a pinch of salt and mix until smooth. Rinse the parsley, pat dry, pluck off the leaves and chop coarsely. Stir into the egg mixture.

3.

Heat some oil in a small pan and pour a ladle of egg mixture into it, tilting the pan to spread the mixture evenly. Cook for 1-2 minutes until golden brown, flip over and finish cooking for another 1-2 minutes.

Repeat for the remaining omelets.

4.

Remove the cover from the asparagus and let the liquid evaporate.

5.

Transfer the omelets to plates and lay the asparagus over half. Fold over and serve immediately.