Autumnal Egg Pancake

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Autumnal Egg Pancake
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie594 kcal(28 %)
Protein19.61 g(20 %)
Fat49.61 g(43 %)
Carbohydrates12.61 g(8 %)
Sugar added0 g(0 %)
Roughage2.43 g(8 %)
Vitamin A672.43 mg(84,054 %)
Vitamin D6 μg(30 %)
Vitamin E15.71 mg(131 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.83 mg(75 %)
Niacin0.53 mg(4 %)
Vitamin B₆0.1 mg(7 %)
Folate138.91 μg(46 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.34 μg(1 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C13.58 mg(14 %)
Potassium153.02 mg(4 %)
Calcium16.35 mg(2 %)
Magnesium9.62 mg(3 %)
Iron0.5 mg(3 %)
Iodine180 μg(90 %)
Zinc0.18 mg(2 %)
Saturated fatty acids19.3 g
Cholesterol586.06 mg

Ingredients

for
2
Ingredients
6 large eggs
¼ cup butter
1.333 cups Chestnut mushroom (sliced)
0.333 cup cooked Chestnuts
¼ cup dried Apricot (drained and roughly chopped)
2 tablespoons olive oil
1 tablespoon parsley (finely chopped)
How healthy are the main ingredients?
ChestnutApricotolive oilparsleyegg

Preparation steps

1.
Preheat the grill to medium-high. Whisk together the eggs and seasoning in a large mixing bowl.
2.
Divide the butter between two frying pans and melt over a medium heat. Divide the egg between the two pans and allow to set.
3.
Sprinkle the mushrooms, chestnuts and preserved apricots all over the omelettes then transfer to the grill. Grill for 2-3 minutes, then remove and drizzle with the olive oil. Slide the omelettes carefully onto plates and sprinkle the parsley on top before serving.