Broad bean omelet with green asparagus tips

Name: broad bean omelet with green asparagus tips
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 150 g fine green beans freezer, pack a 300 g; 1 dish green asparagus tips 100 g; 6 Eggs; 150 ml Full Milk; 2 tablespoons flour; 75 g grated mature cheese; 1 bag fresh dill (15 g), finely chopped

A tasty recipe. The vegetarian brunch contains the following ingredients: fine green beans (frozen, pack a 300 g), green asparagus tips (100 g), eggs, whole milk, flour, grated cheese, fresh dill ((15 g) and finely chopped).

Ingredients

Kitchen Stuff

baking tin (20 x 20 cm), greased and sprinkled with flour

Directions

Preheat the oven to 200 ºC.
Rub green beans in boiling water with salt for 5 minutes.
After 2 minutes add asparagus tips and let cook.
Drain vegetables and rinse with cold water.
Broad beans double tops: pinch the blade and press the bean from the gray skin.
Dice eggs with milk and flour in large bowl.
Stir in cheese, dill and broad beans.
Season with salt and pepper.
Pour the egg mixture into the baking tin and place it in the middle of the oven.
Bake omelette for 20-25 minutes, until egg is solidified.
Remove baking tin from oven and allow omelette to cool slightly.
Lay the wood cutting board on the baking tin, turn it over and let the omelette carefully slide on the cutting board.
Cut into 5 x 5 cm blocks and garnish with asparagus tips.
Serving immediately (lukewarm) warm or let it cool down completely and put it in the refrigerator until ready for use (allow it to come to room temperature before serving)..

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Nutrition

165Calories

Sodium34% DV805mg

Fat15% DV10g

Protein26% DV13g

Carbs2% DV6g

Fiber8% DV2g

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