Asparagus Omelette with Prawns

asparagus omelette with prawns

Asparagus Omelette with Prawns

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Servings: 4
Calories: 363

Ingredients
 

  • 1 lb asparagus
  • salt and freshly milled white pepper
  • 6 eggs
  • 4 tablespoons cream
  • 3 oz butter
  • 7 oz frozen peeled prawns thawed

Instructions

  • Trim the asparagus, tie into a bundle and boil in a saucepan of salted water for 20-30 minutes, depending on thickness.
  • Beat the eggs with the cream and season to taste. Heat just under a quarter of the butter in a frying pan, pour in a quarter of the egg mixture and tip the pan from side to side. Cook until the mixture has set but the top is still shiny.
  • Place each omelette on a pre-warmed plate and keep warm in a very cool oven (110c, 225f, gas 1/4 until all the omelettes are cooked.
  • Warm the prawns over a low heat in the remaining butter, stirring from time to time. Lift the asparagus out of the pan (reserve the liquid to use for a vegetable soup), drain and arrange on the omelettes.
  • Fold the omelettes over the asparagus and garnish each omelette with prawns.
  • Serve with: fresh green salad.
Calories: 363 kcal
Carbohydrates: 5 g
Protein: 21 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 392 mg
Sodium: 313 mg
Potassium: 467 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1966 IU
Vitamin C: 6 mg
Calcium: 111 mg
Iron: 4 mg
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