Stuffed Omelet Parcels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 17.46 g | (18 %) | ||
| Fat | 19.66 g | (17 %) | ||
| Carbohydrates | 8.46 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.01 g | (10 %) |
| Vitamin A | 727.07 mg | (90,884 %) | ||
| Vitamin D | 2.42 μg | (12 %) | ||
| Vitamin E | 7.74 mg | (65 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 3.68 mg | (31 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 162.75 μg | (54 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 1.92 μg | (64 %) | ||
| Vitamin C | 18.58 mg | (20 %) | ||
| Potassium | 520.17 mg | (13 %) | ||
| Calcium | 70.52 mg | (7 %) | ||
| Magnesium | 55.01 mg | (18 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 54.13 μg | (27 %) | ||
| Zinc | 2.07 mg | (26 %) | ||
| Saturated fatty acids | 3.62 g | |||
| Cholesterol | 176.99 mg |
Ingredients
- Ingredients
- 3
- 50 grams Bamboo shoots (canned)
- 1 scallion
- 20 grams cooked ham (rind removed)
- 150 grams Ground beef
- 1 ½ Tbsps cornstarch
- salt
- 1 Tbsp soy sauce
- 1 Tbsp Rice wine
- 1 stalk Celery
- 4 eggs
- 4 Tbsps vegetable oil
- 250 grams fresh Spinach
- 150 milliliters Beef broth (Instant)
Preparation steps
For the filling: Soak the mushrooms in warm water for about 20 minutes. Meanwhile, soak the bamboo shoots in boiling water for 1 min then drain, let cool and finely chop. Trim the scallions, rinse and thinly chop. Drain the mushrooms, remove the stems and finely chop. Finely chop the ham.
Combine the mushrooms, bamboo shoots, scallion and ham with the ground meat and 1 tablespoon cornstarch. Add a pinch of salt, the soy sauce and rice wine. Shape into 8 portions.
For the omelet parcels: Trim the celery, rinse and blanch in boiling salted water for 1 minute. Remove and let cool. Slice into 8 thin strips.
Whisk the eggs and season with 1 pinch of salt. Grease a skillet and place over medium heat. Spoon 3 tablespoons egg mixture into the pan, spread out thinly and cook for 3-4 minutes. Transfer to a plate. Repeat to make 8 thin omelets total.
Place 1 portion of the meat filling in the center of each omelet and then fold up into a parcel, securing each with 1 piece of celery.
Steam the omelet parcels for 7 minutes.
Meanwhile, for the spinach: Trim the spinach and rinse thoroughly. Bring a large pot of salted water to a boil, add 2 tablespoons oil and blanch the spinach for about 1 minute, until tender. Drain. For the sauce: Bring the broth to a boil in a small saucepan. Stir the remaining cornstarch with 1 tablespoon water until smooth and then mix into the broth and cook until thickened. Arrange the omelet parcels on serving plates along with the spinach. Serve with the sauce.
