Filter
Reset
Sort ByRelevance
Ccryder81
Asparagus omelette with dutch shrimps and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the eggs with the milk, the cheese and half of the mint.
-
Cut a piece of the bottom of the asparagus. Cut the asparagus into 4 cm sloping pieces. Heat the olive oil and stir-fry the asparagus pieces for 4 minutes. Sprinkle with salt and pepper.
-
Pour the egg mixture over it and let it solidify in half a minute in 4-5 minutes. Using a spatula, remove the edge of the omelette from the pan so that the liquid egg runs under the omelet and can solidify.
-
Serve the omelette with the Dutch shrimps and the rest of the fresh mint.
Blogs that might be interesting
-
40 minLunchegg, sugar, Full Milk, flour, nutmeg, butter, Brie, almond shavings, avocado, lemon juice, Spinach, honey mustard dressing, orange grater, orange juice, parsley,dutch baby with spinach avocado salad -
15 minLunchcooked beet, mustard mayonnaise, dill, dark rye bread, herrings,dark rye bread with beet and bars of herring -
110 minLunchbottle gourd, paprika, Provencal herbs, traditional olive oil, canned chickpeas, chili powder, extra virgin olive oil, apple cider vinegar, crushed yellow root (turmeric), liquid honey, arugula, sundried tomatoes in pot,salad with chickpeas and pumpkin of ella mills -
20 minLunchroll bread, bread spread, lettuce, egg, tomato, cucumber, cooked ham, vanilla cheese, blueberry,stick healthy (with cucumber ham sticks and fruit quark)
Nutrition
295Calories
Sodium0% DV0g
Fat29% DV19g
Protein54% DV27g
Carbs1% DV3g
Fiber0% DV0g
Loved it