Shrimp and White Asparagus Omelette
(Percentage of daily recommendation)
|Calorie||378 kcal||(18 %)|
|Protein||29.13 g||(30 %)|
|Fat||23.77 g||(20 %)|
|Carbohydrates||12.65 g||(8 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||5.52 g||(18 %)|
|Vitamin A||658.24 mg||(82,280 %)|
|Vitamin D||3.52 μg||(18 %)|
|Vitamin E||12.95 mg||(108 %)|
|Vitamin B₁||0.41 mg||(41 %)|
|Vitamin B₂||0.82 mg||(75 %)|
|Niacin||4.1 mg||(34 %)|
|Vitamin B₆||0.21 mg||(15 %)|
|Folate||458.13 μg||(153 %)|
|Pantothenic acid||0.62 mg||(10 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||2.23 μg||(74 %)|
|Vitamin C||33.22 mg||(35 %)|
|Potassium||754.73 mg||(19 %)|
|Calcium||108.53 mg||(11 %)|
|Magnesium||60.83 mg||(20 %)|
|Iron||2.77 mg||(18 %)|
|Iodine||105.6 μg||(53 %)|
|Zinc||2.5 mg||(31 %)|
|Saturated fatty acids||10.14 g|
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.
Rinse the shrimp and drain. Remove the seeds from the melon and cut the flesh into 20 balls with a melon baller.
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.
Cut the asparagus into 5 cm (approximately 2-inch) long pieces. Rinse the basil, shake dry and cut into strips.
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.
Distribute the shrimp mixture over the omelettes, fold up and garnish with basil leaves.