Directions:
- Remove seeds from tomato and chop. Mix with vinegar, 1 tsp tarragon, salt and pepper to taste.
- Cut the zucchini in julienne and blanch 1 min; rinse in cold water. Cut the asparagus cross-wise in three.
- Mix the eggs, the remainder of the tarragon, milk, oil, salt and pepper to taste. Make 4 small omelettes in a non-stick pan. When almost cooked, top with the zucchini and asparagus and fold. Serve immediately with the tomato on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.16 Kcal (704 kJ) | ||
| Calories from fat | 134.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 23% | |
|---|---|---|---|
| Cholesterol | 163.91mg | 55% | |
| Sodium | 72.04mg | 3% | |
| Potassium | 163.04mg | 3% | |
| Total Carbs | 2.41g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 165.64 Kcal (694 kJ) | ||
| Calories from fat | 132.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 161.46mg | 55% | |
| Sodium | 70.96mg | 3% | |
| Potassium | 160.6mg | 3% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 6.68g | 14% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 49mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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