Low-carb tomato omelette with asparagus

Ingredients for 4 servings:

• 500 g asparagus, green
• 2 small onions, red
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and pepper
• 1 pinch(s) of sugar
• 12 tomatoes, round, alternatively vine tomatoes, large cocktail tomatoes or orange tomatoes
• 8 eggs
• 100 ml milk
• 4 tbsp chives
• 2 tbsp rapeseed oil
• 2 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Quick and easy to prepare, for all low carb lovers

Wash and trim the asparagus, trim the ends, and slice diagonally into thin slices. Peel the onion and chop very finely. Mix the asparagus and onion with the oil, vinegar, and spices and let it marinate. Wash and halve the tomatoes. Beat the eggs and milk in a bowl with a hand mixer until frothy. Add salt and pepper, and finally stir in the chives. Heat the rapeseed oil and butter in a large pan. Place the tomatoes cut-side down in the pan and fry briefly. Pour the egg mixture over the asparagus. Fry for 3 minutes, then cover and let set over medium heat for another 5 to 7 minutes. Carefully slide the omelet onto a large plate, turn it over, and fry for another 8 to 10 minutes on the other side. Grind the pepper over the top and serve with the marinated green asparagus.