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🍽️ Herb Omelette with Green Asparagus and Smoked Salmon

296 kcal · 30 min · 4 servings

Ingredients

• 1 handful parsley
• 1 handful dill
• 500 g green asparagus (1 bunch)
• 1 bulb fennel (with fennel fronds)
• 2 tbsp olive oil
• salt
• pepper
• 8 eggs
• 250 g smoked salmon
• 1 box cress

Instructions

1. 1. Wash the herbs thoroughly and shake them dry.
2. 2. Finely chop the herbs.
3. 3. Remove the woody ends from the asparagus and wash it.
4. 4. Wash the fennel and set aside the green fennel fronds.
5. 5. Cut the fennel bulb in half lengthwise.
6. 6. Cut out the hard core in the center in a wedge shape.
7. 7. Slice both fennel halves into thin slices.
8. 8. Heat one tablespoon of olive oil in a pan.
9. 9. Sauté the prepared vegetables over medium heat for about five to seven minutes, turning them to cook evenly on all sides.
10. 10. Season the vegetables with salt and pepper.
11. 11. Crack the eggs into a bowl.
12. 12. Whisk the eggs well with a fork.
13. 13. Add the chopped herbs to the egg mixture.
14. 14. Season the mixture again with a little salt and pepper.
15. 15. Stir everything well until it is homogeneous.
16. 16. Heat some olive oil in another pan.
17. 17. Pour about one quarter of the egg mixture into the hot pan.
18. 18. Spread the egg mixture evenly in the pan.
19. 19. Let the omelette set over medium heat for four to five minutes.
20. 20. Place two asparagus spears on one half of the omelette.
21. 21. Add some fennel to the same side.
22. 22. Break the smoked salmon into coarse pieces.
23. 23. Distribute the salmon over the vegetables.
24. 24. Fold the other half of the omelette over the filling.
25. 25. Place the finished omelette on a plate.
26. 26. Repeat the process with the remaining egg mixture for three more omelettes.
27. 27. Cut the cress from the bed.
28. 28. Sprinkle the omelettes with the fresh cress.
29. 29. Serve the omelettes immediately.

Nutrition per serving

• kcal: 296
• Protein: 29 g · Fett/Fat: 17 g · Carbs: 7 g