This non-flour fritate is filled juiciness and freshness of early greens. If desired, it can be done more satisfying, adding a little grated cheese. Asparagus pre fry in a pan until soft, then pour in a mixture of eggs, milk and lettuce leaves. After the eggs start set, transfer frit to the oven and bake until it is will become magnificent. The omelet is very nutritious and delicious, perfect for breakfast. Nutritional value of one serving: (total 6) Calories 150.9, total fat 11.6 g, saturated fat g, proteins 9.6 g, carbohydrates 2 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Silvana Nardone – Culinary healthy nutrition writer
Time: 25 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 1 bunch of thin asparagus (about 2 tablespoons)
- 8 large eggs
- 1 tbsp. salad greens
- 2 tbsp. l milk
- 2 tbsp. l grated pecorino cheese (optional)
Recipes with similar ingredients: asparagus, eggs, salad, milk, cheese pecorino romano
Recipe preparation:
- Preheat the oven to 175 ° C. In a pan with a diameter of 25 cm., suitable for the oven, heat the olive oil. Add asparagus and fry on a moderately low heat until it is soft, but not will be fried, about 6 minutes.
- Meanwhile, in a medium-sized bowl, mix the eggs, herbs, milk, cheese, if you use it, and 1/4 tsp. salt and black pepper.
- Add the egg mixture to the pan with asparagus; fry until eggs Do not start to harden around the edges, about 30 seconds. With a spatula lift the edges and tilt the pan so that the raw egg leaked down. Fry until the omelet freezes at the bottom, about 3 minutes. Put in the oven and bake until fritate becomes lush, 6-8 minutes. Cut into 6 pieces and serve.
