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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the asparagus and trim them into 1-inch pieces. Bring water to a boil in a saucepan and add the asparagus pieces. Cook for about 2 to 3 minutes or until tender. Drain the asparagus and set aside. | 2. Heat the olive oil over low heat in a 12-inch skillet. Add the chopped onion and garlic and cook until tender. Stir in the asparagus, salt, pepper, and grated cheese. | 3. Reduce the heatt to low and pour the beaten eggs into the skillet. Do not stir the mixture. Cook, covered, until the omelette sets, around 15 to 20 minutes. Slice into four portions and sprinkle with lemon juice. | 4. Garnish with sliced tomato and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1/2	bunch		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		chopped	-	-	-	-
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
manchego cheese	1/3	cup	grated	-	-	-	-
egg	8		beaten	503.36	2.5344	44.2112	33.4752
lemon juice				-	-	-	-
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.