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TINAHOLLI
Omelet with green asparagus
Omelette of green asparagus, spinach and mackerel.
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Ingredients
Directions
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Remove the woody underside of the asparagus.
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Heat the butter in a frying pan and fry the asparagus for 6 minutes on a high heat. Season regularly and season with pepper and salt.
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In the meantime, mix the egg whites with pepper to taste. Cut the celery fine.
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Spoon 3/4 of the celery and the Parmesan cheese through the egg whites.
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Heat the butter in a frying pan with non-stick coating. Pour in the egg mixture. Stir through, put the lid on the pan and cook for 6 minutes on low heat.
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In the meantime, heat the butter in a frying pan and allow the spinach to shrink in parts. Break the fish into pieces.
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Spread the spinach, mackerel and the rest of the celery just before serving over the omelette. Serve the omelet with the asparagus and the bread.
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Nutrition
840Calories
Sodium34% DV815mg
Fat42% DV27g
Protein70% DV35g
Carbs12% DV37g
Fiber32% DV8g
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