Naturally Ella · by Erin Alderson
Barley and Asparagus Omelette
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 43%
CARBS 21G20% OF CAL
4G FIBER5G SUGAR12G OTHER
FAT 28G61% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory omelette folded with asparagus, gouda, and cooked barley, finished in butter. Rich and filling with earthy grain undertones. Works as breakfast, lunch, or a light dinner.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 teaspoons olive oil
- 1/2 medium shallot
- 3-4 stalks asparagus
- 1/2 tablespoon butter
- 2 large eggs
- 2 tablespoons milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked barley
- 1/2 ounce shredded gouda, mozzarella or mild, melty cheese
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 43%
CARBS 21G20% OF CAL
4G FIBER5G SUGAR12G OTHER
FAT 28G61% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 282mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 229mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.