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Erin R Pitman
Asparagus omelette with ham and potatoes
A tasty Dutch recipe. The main course contains the following ingredients: meat, white asparagus, potato slices (700 g), shoulder ham (about 140 g), eggs, seasonal asparagus sauce (37 g), fresh chives (a 25 g) and liquid margarine.
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Ingredients
Directions
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Peel the asparagus thinly and cut off woody ends.
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Cut asparagus into 4 cm pieces, boil for 8 minutes and drain.
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Drill the potato slices according to the instructions for use in the microwave.
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Unscrew eggs with salt and pepper.
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Cut the ham into strips.
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Grind chives.
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Heat 3 margarine in frying pan and bake 4 omelettes.
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Keep it warm.
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Prepare the sauce with the rest of the margarine according to the instructions.
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Largest part of the ham slices stir into sauce.
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Mix half chives through potatoes.
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Combine the rest of chives with asparagus.
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Distribute omelettes on four plates.
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Create asparagus and fold up omelette.
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Add sauce and garnish with rest of the ham.
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Serve with potato slices..
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Nutrition
480Calories
Sodium0% DV1.125mg
Fat40% DV26g
Protein52% DV26g
Carbs13% DV38g
Fiber4% DV1g
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