Shrimp and White Asparagus Omelette

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Shrimp and White Asparagus Omelette
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein29.13 g(30 %)
Fat23.77 g(20 %)
Carbohydrates12.65 g(8 %)
Sugar added1.05 g(4 %)
Roughage5.52 g(18 %)
Vitamin A658.24 mg(82,280 %)
Vitamin D3.52 μg(18 %)
Vitamin E12.95 mg(108 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.82 mg(75 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.21 mg(15 %)
Folate458.13 μg(153 %)
Pantothenic acid0.62 mg(10 %)
Biotin1 μg(2 %)
Vitamin B₁₂2.23 μg(74 %)
Vitamin C33.22 mg(35 %)
Potassium754.73 mg(19 %)
Calcium108.53 mg(11 %)
Magnesium60.83 mg(20 %)
Iron2.77 mg(18 %)
Iodine105.6 μg(53 %)
Zinc2.5 mg(31 %)
Saturated fatty acids10.14 g
Cholesterol435.57 mg

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.