Beetroot Omelettes with Shrimp and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 164 μg | (82 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 572 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 thin sprigs Leeks
- 12 medium sized shrimp (peeled and deveined)
- 100 milliliters Beet juice
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 Tbsps butter
- salt
- freshly ground peppers
- ½ tsp ground Cumin
- 2 Tbsps balsamic vinegar
- 6 eggs
- 100 grams Pastry flour
- 6 Tbsps milk
- Tabasco sauce
- 4 Tbsps grated Parmesan
Preparation steps
Separate 4 of the eggs and whip the whites with a pinch of salt to stiff peaks. Whisk the yolks together with the remaining eggs. Add the flour, beetroot juice, milk and a pinch of salt. Mix well. Fold in the egg whites and use the mixture to prepare 4 omelets, using about 2 tablespoons of butter to grease the pan. Cover the omelets with foil to keep warm.
For the filling: Rinse the leek and cut into thin rings. Peel the beetroot and finely chop. Mince the garlic. Heat the oil and 2 tablespoons butter in a large non-stick pan. Add the vegetables and shrimp to the pan and cook over low heat for about 10 minutes. Season with salt, pepper, cumin and balsamic vinegar. Divide the evenly onto the 4 omelets, fold in half and serve immediately.
