Omelettes with Chanterelles and Vegetables
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 39.3 μg | (87 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 482 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the omelettes
- 8 fresh eggs
- salt
- 1 Tbsp Pastry flour
- clarified butter (for frying)
- For the filling
- 1 onion
- 3 sprigs parsley
- 300 grams Chanterelle
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- For the garnish
- parsley
Preparation steps
1.
Preheat the oven heat to 100°C (approximately 210°F).
2.
For the filling, peel the onion and finely dice. Rinse and finely chop the parsley leaves. Trim the chanterelles and cut in half, depending on size. Heat the clarified butter and sauté the onion and parsley briefly, then add the chanterelles. Cook for 5-10 minutes over medium heat, then cover and keep warm in the oven.
3.
For the omelettes, heat a flat pan with a little butter. Whisk the eggs with salt and flour and cook four omelets. Fill with the mushroom mixture, fold and serve garnished with parsley.
4.
Tip: work with two pans so that the omelettes cook at the same time and arrive hot at the table.
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