Low-carb ricotta omelette with green asparagus

Low-carb ricotta omelette with green asparagus: a quick, mild egg dish with ricotta, tarragon and gently fried asparagus for light cooking.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 32 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• 50 g ricotta
• 100 g asparagus
• 1 tbsp butter
• 1 tsp tarragon
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Trim the woody ends off the green asparagus and cut the spears into short pieces. Whisk the eggs with the salt and tarragon.
2. Melt some of the butter in a non-stick frying pan and fry the asparagus until lightly browned and almost cooked. Take it out of the pan for a moment.
3. Add the rest of the butter to the pan and slide in the egg mixture over a low heat. Let it set gently without browning too much.
4. Spread the asparagus over one half of the omelette and add the ricotta next to it. Let everything warm through briefly so the ricotta stays slightly creamy.
5. Carefully fold the omelette over and leave it a moment longer over a low heat until it reaches the texture you like.
6. Plate up the low-carb ricotta omelette with green asparagus straight away and serve warm, right from the pan.

Good to know

Sometimes one pan is all it takes for something really good. This omelette is soft, aromatic and pleasantly uncomplicated.

Swaps

Ricotta → soft goat's cheese (also provides protein and calcium); green asparagus → courgette (mild and high in water); butter → ghee (buttery flavour, hardly any milk solids); tarragon → chives (fresh herby note with a little vitamin K).

Allergens

Contains egg and milk. Usually good for children if the omelette is cooked all the way through, and the same applies during pregnancy: cook the eggs well and use fresh dairy products.