Filter
Reset
Sort ByRelevance
Patricia Feeney Monson
Souffle omelette with green asparagus
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
Cut the asparagus and place them with the omelette. Sprinkle with the rest of the Parmesan cheese and garnish with basil and cress.
Blogs that might be interesting
-
55 minAppetizerMussels, brown beer, leeks, winter carrot, celery, fish bouillon tablet, cook's cream, salt and freshly ground pepper, parsley,Mussel soup -
20 minAppetizerzucchini, Provencal herbs, olive oil, shaved almonds, shallot, vegetable stock, chicken bouillon, cooking cream, watercress,courgette soup with almonds -
15 minAppetizermustard, White wine vinegar, sunflower oil, mild olive oil, honey, little one, chicory, elstar apple, White bread, gruyere,green salad with warm Swiss cheese croutons -
20 minAppetizerdeep-frozen stir-shrimp, garlic, lemon, peanut oil, olive oil, iceberg lettuce, mango, Red pepper, sour cream, coriander, paprika, cayenne pepper,stir-fried prawns with mango and pepper dressing
Nutrition
235Calories
Fat26% DV17g
Protein36% DV18g
Carbs1% DV3g
Loved it