Asparagus Goat Cheese Omelettes
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Asparagus Goat Cheese Omelettes
Photography by Andreas Trauttmansdorff
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 306306 cal |
| pro | 20 g20g pro |
| total fat | 23 g23g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 5 g5g carb |
| fibre | 2 g2g fibre |
| chol | 396 mg396mg chol |
| sodium | 410 mg410mg sodium |
| potassium | 346 mg346mg potassium |
| % RDI | - |
| calcium | 1111 calcium |
| iron | 1919 iron |
| vit A | 3535 vit A |
| vit C | 12 %12% vit C |
| folate | 8080 folate |
- Preparation time: 5 minutes
- Cook time : 20 minutes
- Total time : PT25M
Just one serving of this filling omelette gives you 80 per cent of your RDI for folate, a B vitamin that helps prevent anemia.
Ingredients
- 8 eggs 8 eggs
- 4 tsp butter 4 tsp butter
- Filling:
- 1 bunch (about 1lb/500g) asparagus 1 bunch (about 1lb/500g) asparagus
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 3 green onions , sliced3 green onions, sliced
- 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh tarragon
- 4 oz goat cheese , crumbled4 oz goat cheese, crumbled
Preparation
Filling: Snap off woody ends of asparagus. In large skillet, heat oil over medium heat; cook asparagus and green onions, stirring occasionally, until tender, about 3 minutes.
Stir in tarragon; cook for 1 minute. Transfer to bowl.
In separate bowl, whisk together eggs, salt, pepper and
2 tbsp (25 mL) water just until blended but not frothy.
In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the egg mixture; cook until almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.
Place one-quarter of the vegetable mixture on half of
omelette; sprinkle with one-quarter of the cheese. Fold in half; cook for 1 minute. Slide onto plate. Repeat with remaining ingredients.
Stir in tarragon; cook for 1 minute. Transfer to bowl.
In separate bowl, whisk together eggs, salt, pepper and
2 tbsp (25 mL) water just until blended but not frothy.
In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the egg mixture; cook until almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.
Place one-quarter of the vegetable mixture on half of
omelette; sprinkle with one-quarter of the cheese. Fold in half; cook for 1 minute. Slide onto plate. Repeat with remaining ingredients.
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