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Ingredients
Tortilla with Asparagus and Pine Nuts
Preheat the oven to 130°C (approximately 265°F)) conventional heat. Peel potatoes and cut into slices. Peel the asparagus thoroughly and cut diagonally into thin slices. Grease a springform pan or quiche dish and line it with the asparagus and potato slices. Rinse the lime thoroughly, grate a little of the zest and squeeze the juice. Separate the eggs, beat the egg whites until slightly stiff and season the yolks with half the lime juice, salt and cayenne pepper. Fold in the egg whites. Pour the egg mixture over the vegetables. Gently shake the pan so that the egg mixture settles into all of the cracks. Bake in preheated oven for 50-55 minutes.
Cut avocado cut in half, remove the core and scoop out the flesh with a spoon. Mix avocado flesh with the remaining lime juice and grated zest and season with pepper. Rinse the tomatoes and cut into quarters. Toast the pine nuts in a dry pan until golden. Remove tortilla from the oven, cut into 12 pieces and garnish with the seasoned avocado mixture, tomatoes and freshly ground pepper. Serve sprinkled with lime zest and pine nuts.
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |