Mushroom and asparagus omelette wraps with tomato salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Mixed mushrooms trimmed 300 g
- Green asparagus 12, woody ends removed 240 g
- Spring Onion trimmed weight 120 g
- Tomato 2 large 400 g
- Bread 2 slices 60 g
- Garlic 1 small clove 3 g
- Basil leaves 5 g
- Parsley chopped leaves 3 g
- Extra virgin olive oil 15 g filling, 5 g omelettes and 20 g dressing 40 g
- Vinegar 10 g
- Salt or to taste 1 g
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Method
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Slice the mushrooms, cut the asparagus into pieces and finely chop the spring onion. Heat 15 g oil in a frying pan. Soften the spring onion for 5 minutes, add the mushrooms and cook for another 5 minutes. Add the asparagus and a pinch of salt; cook for 5–6 minutes until tender with no pooled liquid.
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Toast the bread, dice it and set aside. Chop the tomatoes and combine with the finely chopped garlic, torn basil, vinegar and 20 g oil. Add the bread just before serving so it retains some texture.
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Beat all eight eggs and divide into four equal portions. Coat a non-stick pan with some of the remaining 5 g oil and cook a thin omelette with each portion for about 1–2 minutes per side, until no liquid egg remains. Repeat with the other three portions.
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Divide all the filling between the four omelettes, fold them over and sprinkle with the parsley. Serve one per person with a share of the salad.
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