Zutaten für Asparagus Omelette
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Zubereitung von Asparagus Omelette
- Wash 1 pound of asparagus and trim the ends. Cut into 1-inch pieces.
- Bring 2 cups of water to a boil in a medium saucepan. Add the asparagus and cook for 2-3 minutes, or until tender-crisp.
- Drain the asparagus and set aside.
- Heat 1 tablespoon of olive oil over low heat in a 12-inch nonstick skillet.
- Add 1/2 cup of chopped yellow onion and 2 cloves of minced garlic. Cook until softened, about 5 minutes.
- Stir in the cooked asparagus, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of grated Manchego cheese (or your preferred cheese).
- In a separate bowl, whisk 6 large eggs together.
- Reduce the heat to low and pour the beaten eggs into the skillet over the asparagus mixture.
- Do not stir. Cook, covered, for 15-20 minutes, or until the omelette is set and lightly golden brown on the bottom.
- Carefully slide the omelette onto a plate.
- Slice into 4 portions and sprinkle with the juice of 1/2 lemon.
- Garnish with slices of 1/2 cup of fresh tomato and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
18g
Carbs
2g
