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🍽️ Asparagus and Basil Omelette

204 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 1 red chili pepper
• 1 clove garlic
• 20 g Parmesan (1 piece)
• 1 bunch basil
• 4 sprigs parsley
• 2 tbsp olive oil
• 5 eggs
• salt
• pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom two-thirds of the asparagus stalks.
3. 3. Cut off the woody bottom ends.
4. 4. Cut the asparagus into pieces about three centimeters long.
5. 5. Halve the chili pepper lengthwise.
6. 6. Remove the seeds from the chili pepper.
7. 7. Finely chop the chili pepper.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Grate the Parmesan finely.
11. 11. Wash the basil and the parsley.
12. 12. Shake the herbs dry.
13. 13. Pluck the leaves from the stems.
14. 14. Set aside some basil leaves for decoration.
15. 15. Finely chop the remaining herb leaves.
16. 16. Heat the oil in a non-stick pan.
17. 17. Fry the asparagus over medium heat, stirring, for about five minutes.
18. 18. Add the chopped garlic and chili to the pan.
19. 19. Fry the garlic-chili mixture briefly.
20. 20. Whisk the eggs in a bowl.
21. 21. Stir the chopped herbs into the eggs.
22. 22. Stir the grated Parmesan into the eggs.
23. 23. Season the egg mixture with salt and pepper.
24. 24. Pour the egg mixture over the asparagus in the pan.
25. 25. Cover the pan.
26. 26. Let the omelette set over low heat for eight to ten minutes.
27. 27. Shake the pan occasionally to prevent sticking.
28. 28. Turn the finished omelette out onto a large plate.
29. 29. Cut the omelette into pieces.
30. 30. Garnish the omelette with the reserved basil leaves.

Nutrition per serving

• kcal: 204
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 3 g