Omelets with Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 285 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the omelets
- 4 eggs
- 2 Tbsps Pastry flour
- ¼ l milk
- 1 bunch chopped parsley
- butter (for frying)
- 150 grams Mascarpone
Preparation steps
For the filling, rinse and trim the snow peas and cut into bite-sized pieces.
Peel the carrots, halve lengthwise and cut diagonally into long thin slices. Rinse and trim the leeks and cut the white and light green sections into rings.
Blanch the carrots in salted water for about 2 minutes. Add the snow peas and leeks and cook for a further 5 minutes. Remove, rinse cold and drain.
For the omelets, beat the eggs with the flour and milk and season with salt and pepper. Stir in the parsley and fry 4 omelets, one by one, in some hot oil. Keep warm.
Toss the vegetables in some hot butter, heat through and season with salt and pepper.
Distribute the vegetables over the omelets and spoon some mascarpone on top. Fold over and serve immediately on warm plates.
