Omelette with salmon ham and asparagus
More greens can be used instead of white asparagus. They don't have to be pre-cooked. Simply cut into pieces and toss with the onions.
Ingredient List (2 People)
1 small onion
150 g of white asparagus
Salt and pepper
50 g of salmon ham
4 eggs
1 tablespoon of parsley (possibly also frozen)
1 teaspoon of oil
50 peas
Preparation:
Peel the onion and finely chop.
Wash, clean and peel the asparagus and cut the woody ends.
Cook in a pot in salted boiling water for about 15 minutes until soft.
Cut the asparagus into small pieces and the salmon ham into strips.
Beat the eggs with the parsley in a bowl.
Heat the oil in a lined pan and sauté the onion for about 2 minutes over medium heat.
Add the asparagus and sauté for about 1 minute.
Sprinkle with salmon and pea ham and season with salt and pepper.
Place the eggs in the pan and cover them and let them rest over low heat for about 5 minutes.
Spread on the plate and serve.
Nutritional values per Person
6g carbohydrates 21g proteins 19g fats 273 kcal