Shrimp and White Asparagus Omelette

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Shrimp and White Asparagus Omelette
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein28 g(29 %)
Fat28 g(24 %)
Carbohydrates15 g(10 %)
Sugar added2 g(8 %)
Roughage3.8 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D3.7 μg(19 %)
Vitamin E9.9 mg(83 %)
Vitamin K109.9 μg(183 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.3 mg(21 %)
Folate364 μg(121 %)
Pantothenic acid4.4 mg(73 %)
Biotin35.6 μg(79 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C56 mg(59 %)
Potassium875 mg(22 %)
Calcium191 mg(19 %)
Magnesium95 mg(32 %)
Iron4.5 mg(30 %)
Iodine74 μg(37 %)
Zinc4 mg(50 %)
Saturated fatty acids12.4 g
Uric acid151 mg
Cholesterol539 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
1 kilogram white Asparagus
1 tsp butter
1 tsp sugar
200 grams shrimp (peeled, deveined)
½ muskmelon
8 eggs
salt
freshly ground peppers
4 Tbsps butter
1 bunch Basil
1 Tbsp olive oil
½ cup Vegetable broth
cayenne pepper
Basil (for garnish)
How healthy are the main ingredients?
Basilsugarolive oileggsaltcayenne pepper

Preparation steps

1.

Rinse the asparagus thoroughly, peel, cut off the woody ends and tie into bundles. Bring a large pot of salted water to a boil with the butter and sugar and cook the asparagus for about 18 minutes. Drain. 

2.

Rinse the shrimp and drain. Remove the seeds from the melon and cut the flesh into 20 balls with a melon baller. 

3.

Whisk the eggs with 3-4 tablespoons water and season with salt and pepper. In an 18 cm (approximately 7-inch) frying pan, cook 4 omelettes in the butter over medium heat for 2-3 minutes then carefully flip over and cook for 1 minute. Keep warm.

4.

Cut the asparagus into 5 cm (approximately 2-inch) long pieces. Rinse the basil, shake dry and cut into strips.

5.

Heat the olive oil in a frying pan and sauté the shrimps for about 2 minutes. Add the vegetable stock, melon balls and asparagus and season with salt and cayenne pepper. Stir in the basil strips.

6.

Distribute the shrimp mixture over the omelettes, fold up and garnish with basil leaves.