Asparagus and goat cheese omelette
Asparagus and goat cheese omelette
Ingredients
- 125g asparagus
- 50g goat cheese
- 3 eggs
- 1 garlic clove
- 1 shallot
- a few chives (fresh)
- 2 tbsp cooking oil
- 2 tbsp sauerkraut
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Trim the asparagus and cut into 2cm pieces. Finely dice the shallot and roughly chop the chives. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined. Set aside.
2. Heat the oil in a frying pan over medium heat. Add the shallot and crushed garlic to the pan and sauté until softened and fragrant. Add the asparagus and cook for 3-4 minutes until they are tender but still crisp.
3. Pour the eggs over the asparagus and sprinkle the crumbled goat cheese. Cook the omelette for a couple of minutes until the edges start to set. Optionally you can cover it with a lid.
4. Sprinkle the chives over the omelette and serve with the sauerkraut and bread of choice (Pumpernickel in the picture).
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 364 kcal |
| Fat | 30.2 g |
| of which saturates | 9.9 g |
| Carbohydrates | 6.4 g |
| of which sugars | 3.1 g |
| Fibre | 2.2 g |
| Protein | 17.6 g |