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The Purple Baker
Omelette rolls with vegetable strips
A tasty recipe. The vegetarian starter contains the following ingredients: beef tomato, dried tarragon, white asparagus (cooked (see tip)), zucchini, eggs, fresh basil, white wine vinegar, milk and oil.
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Ingredients
Directions
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Cut the tomato in four, remove the seeds and cut the flesh into small cubes.
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Mix in a dish the tomato cubes with the vinegar to taste, 1 teaspoon of tarragon and salt and pepper to taste.
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Cut the asparagus transversely into three; cut the zucchini into pieces as long as the asparagus and cut them into long strips.
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Cook the zucchini for 1 minute in plenty of water with some salt and drain.
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Beat in a bowl the eggs with the rest of the tarragon, the milk, the oil and salt and pepper to taste until a foamy mixture.
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Bake this in a frying pan with non-stick coating 4 omelettes.
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Place one quarter of the asparagus on each omelet in the middle, one quarter of the courgette potatoes and 2-3 basil leaves.
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Sprinkle some salt and pepper, fold two opposite sides over the filling and roll the omelets tight.
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Cut the rolls diagonally in half and arrange them on a plate.
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Spoon the tomato mixture next to it..
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Nutrition
170Calories
Sodium27% DV640mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV4g
Fiber44% DV11g
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