Omelette rolled with asparagus and carrots

Omelette rolled with asparagus and carrots

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The egg, a good food during pregnancy. Light, it is also endowed with proteins which bring all the essential amino acids to a good synthesis of the tissues in formation of your baby.


For 4 people
For the omelette:

  • 6 eggs
  • 1 carrot
  • 2 tablespoons butter
  • salt and pepper

For garnish:

  • 1 egg
  • 250 g green asparagus
  • 200 g carrots
  • 150 g of cream
  • 1 teaspoon cornflour
  • salt and pepper
  • 1 pinch of nutmeg


For garnish :
Peel the asparagus and carrots. Cut the end of the asparagus. Cut the carrots into sticks in length. Cook for 8 minutes in boiling salted water, rinse with cold water and drain. Mix the cream, egg and cornflour. Salt, pepper and add the nutmeg.
For omelettes:
Peel the carrots and grated them finely. Break the eggs by separating the white from the yolks. Mount the whites in very firm snow. Beat the yolks, salt, pepper and mix with the grated carrots. Incorporate the whites into snow at the previous preparation, gently lifting. Melt 1 tablespoon butter in a large non-stick frying pan. Pour half of the mixture into the pan, spread out, cover and let take about 5 minutes over medium heat. Reserve in the oven at th. 3 (70 ° C). Prepare a second omelette with the rest of the preparation. Increase the oven temperature to th. (140 ° C). Divide the egg / cream filling over the two omelets, cover with carrots and asparagus, salt, pepper, roll, wrap in foil and bake another 20 minutes in the oven. To serve, cut the rolls into slices.