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Paleo Asparagus and Tomato Omelette

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Paleo Asparagus and Tomato Omelette
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
337
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein12.75 g(13 %)
Fat24.28 g(21 %)
Carbohydrates18.01 g(12 %)
Sugar added0 g(0 %)
Roughage5.14 g(17 %)
Vitamin A536.45 mg(67,056 %)
Vitamin D3 μg(15 %)
Vitamin E9.56 mg(80 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.48 mg(44 %)
Niacin2.75 mg(23 %)
Vitamin B₆0.34 mg(24 %)
Folate128.06 μg(43 %)
Pantothenic acid0.38 mg(6 %)
Biotin16.09 μg(36 %)
Vitamin B₁₂1.87 μg(62 %)
Vitamin C53.62 mg(56 %)
Potassium937.68 mg(23 %)
Calcium46.39 mg(5 %)
Magnesium44.87 mg(15 %)
Iron1.11 mg(7 %)
Iodine90.75 μg(45 %)
Zinc0.71 mg(9 %)
Saturated fatty acids3.95 g
Cholesterol262.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 bunch
Asparagus (trimmed)
5 tablespoons
1
small onion (finely sliced)
6
eggs (beaten)
12
cherry tomatoes (halved)
Dill (sprigs)

Preparation steps

1.
Bring a large pan of water to the boil and blanch the asparagus for 3 minutes. Drain well, refresh under cold running water and drain again. Slice the asparagus lengthways and set aside a few of the tips for the garnish.
2.
Heat the oil in a wide pan and gently cook the onion until soft but not brown. Add the asparagus, coat in the oil then pour in the beaten eggs and stir carefully. Season with a little sea salt if required.
3.
Add the tomatoes evenly to the pan and continue cooking over a gentle heat until the eggs have set.
4.
Carefully slide the omelette out of the pan and cut into pieces. Serve warm or cold with chilli flakes scattered over and garnish with dill sprigs, the reserved asparagus tips and a drizzle of olive oil.