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Patricia Feeney Monson
Souffle omelette with green asparagus
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Ingredients
Directions
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Cut off the bottom 2 cm of the asparagus and peel the asparagus if necessary. Heat a grill pan and brush with olive oil. Gril the asparagus in a few minutes in a few minutes.
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Split 4 eggs and beat the egg whites to stiff peaks. In a different bowl, beat the egg yolks and whole eggs with salt and pepper. Spatefully spread the proteins through them.
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Heat a little oil in 2 small frying pans at medium height. Spread the egg mixture over the pans and lower the heat source. Beat the ricotta well with 2 tablespoons of Parmesan cheese and pepper.
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Divide this mixture over the omelettes after 2 minutes and fold them double using a spatula. Leave to cook for about 1 minute and spread over 4 plates.
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Cut the asparagus and place them with the omelette. Sprinkle with the rest of the Parmesan cheese and garnish with basil and cress.
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Nutrition
235Calories
Fat26% DV17g
Protein36% DV18g
Carbs1% DV3g
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