2 Serves
35 Mins
Preheat your oven to 190°C.
Steam the asparagus in a pot until tender, then drain well.
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Vitamin K
682 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
404 µg / 400 µgCalcium
564 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
265 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
2956 mg / 4,700 mgSodium
2367 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
179 µg / 55 µgFiber
10 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a mixing bowl, whisk together the eggs, quark, fresh thyme, and salt and pepper until well combined.
Heat a non-stick skillet over medium heat and coat with cooking spray. Sauté the diced onion and tomato for 4 minutes until the onion is translucent.
Lightly coat a small baking dish with cooking spray. Transfer the sautéed onion and tomato mixture into the dish, pour the egg mixture over the top, and arrange the spinach or steamed asparagus on top. Sprinkle with Parmesan cheese.
Bake in the preheated oven for 10 to 15 minutes, or until the eggs are fully set.
32
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