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🍽️ Omelette with Asparagus, Ham and Potatoes

294 kcal · 30 min · 4 servings

Ingredients

• 200 g new potatoes
• salt
• 150 g white asparagus
• 1 onion
• 50 g bresaola (Italian beef ham)
• 2 stalks parsley
• 3 eggs
• 1 tbsp rapeseed oil
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 20 minutes.
3. 3. Drain the potatoes and let them cool down.
4. 4. Peel the asparagus in the meantime.
5. 5. Cut off the lower, woody ends of the asparagus.
6. 6. Cook the asparagus in salted water for about 15 minutes.
7. 7. Remove the asparagus from the water.
8. 8. Let the asparagus drain well and cool down.
9. 9. Peel the onion.
10. 10. Cut the onion into fine cubes.
11. 11. Cut the cooled asparagus into small pieces.
12. 12. Cut the cooled potatoes into small pieces.
13. 13. Cut the bresaola into strips.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves off.
17. 17. Finely chop the parsley leaves.
18. 18. Crack the eggs into a bowl.
19. 19. Whisk the eggs with the chopped parsley.
20. 20. Heat oil in a non-stick pan.
21. 21. Sauté the onion cubes over medium heat for 1 to 2 minutes until translucent.
22. 22. Add the potatoes to the onion in the pan.
23. 23. Fry the potatoes for another 2 minutes.
24. 24. Add the asparagus to the pan.
25. 25. Fry the asparagus for 1 minute.
26. 26. Add the bresaola to the pan.
27. 27. Season the mixture with salt and pepper.
28. 28. Pour the egg-parsley mixture into the pan.
29. 29. Cover the pan.
30. 30. Cook the omelette over low heat for 5 to 6 minutes until set.
31. 31. Turn the omelette out of the pan.
32. 32. Serve the omelette immediately.

Nutrition per serving

• kcal: 294
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 20 g