Meat and Potato Omelet
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 31.6 μg | (70 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 522 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams waxy potatoes (cooked the day before)
- 300 grams cooked Meat (from the day before, such as, cutlets, cold meat, boiled meat)
- 1 onion
- 8 eggs
- 100 milliliters milk (or cream)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Caraway (ground)
- 4 Tbsps clarified butter
- 4 Tbsps chopped parsley
Preparation steps
1.
Peel the potatoes and cut into cubes. Cut the meat into strips. Peel the onion, halve and cut into rings. Beat the eggs with the milk and season with salt, pepper, nutmeg and a pinch of caraway seed.
2.
Heat some butter in a large pan. Fry the onion slightly and then add the potatoes. Fry until light brown.
Remove from the pan and heat some more butter. Brown the meat on all sides. Remove from the pan, heat the rest of the butter and add the eggs. Cover with the potatoes, meat, onions and parsley.
When the egg is set it is ready to serve.
3.
Serve with a crusty bread and some pickles, as desired.
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