Asian Style Omelettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 115.4 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 35.6 μg | (79 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 522 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 carrots
- 1 stalk Leeks
- 300 grams Napa cabbage
- 1 handful Mung bean sprouts
- 4 garlic cloves
- 1 chili pepper
- 400 grams Ground beef
- 2 Tbsps Canola oil
- 2 tsps soy sauce
- 8 eggs
- salt
- freshly ground peppers
- clarified butter (for frying)
- 2 Tbsps Sesame seeds
Preparation steps
Peel the carrots and slice very thinly using a mandolin or sharp knife. Rinse the leek and cut into thin rings. Slice the cabbage thinly and rinse in a colander with the mung bean sprouts. Peel and mince the garlic and thinly slice the chile pepper.
Sauté the ground beef in the oil until browned. Add the garlic, chile pepper, carrots, leek and cabbage. Sauté for 4-5 minutes, until the vegetables are softened. Stir in the soy sauce and remove from heat.
Whisk the eggs and season with salt and pepper.
Heat about 1 tablespoon of clarified butter in an egg pan and cook 1/4 of the eggs into a thin omelette. Repeat 3 times with the remaining eggs. Return the ground beef mixture to the stove and stir in the bean sprouts. Heat the mixture through, and divide onto the 4 omelettes. Sprinkle with sesame seeds, fold the omelettes over and serve.
