Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs at room temperature
- 1 tablespoon butter
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 blanched asparagus spears
- 3 tablespoons crumbled brie
Directions
Whisk whites and yolks together but do not over whisk.
Put pan over medium high heat and add butter and heat until butter is light caramel color.
Pour in whisked eggs.
While eggs are still liquid push from one side to the middle of pan with wooden spoon.
Immediately add remaining ingredients on half of the omelet.
Flip other half of the omelet over the filling and cook 30 seconds longer.
Slide out onto wormed platter and serve immediately.
Category:Cathy's Recipes
Category:Omelet Recipes
Category:Asparagus Recipes
Category:Brie Recipes