Breakfast Fruit Omelette
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 687 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For Honey Fruit Salad
- 2 fresh Kiwi (peeled and sliced)
- 1 cup fresh Strawberries (washed; trimmed and sliced)
- 1 ripe Mango (peeled, pitted and sliced)
- 3 Tbsps honey
- 2 tsps lemon juice
- 2 sprigs Lemon balm (for garnish)
- For Omelet
- 6 fresh eggs (beaten)
- 2 Tbsps Orange juice
- salt (to taste)
- freshly ground peppers (to taste)
- 2 Tbsps butter (or Non-stick cooking spray; for the pan)
Product recommendation
Of course, your favorite fruits may be substituted.
Preparation steps
1.
For Honey Fruit Salad:
2.
In a large bowl bowl, combine prepared fruit. In a small bowl, whisk honey and lemon juice until well blended. Pour honey mixture over fruit and gently toss to coat.
3.
For Omelet:
4.
In a medium bowl, mix beaten eggs and orange juice together. Season with salt and pepper.
5.
Preheat the omelet pan over medium heat. Melt butter or spray each side of the pan with cooking spray. Ladle half of your beaten eggs into both sides of the omelet pan. Fill the pan no more than 3/4 full to avoid overflow. Cook for about two minutes or until the eggs begin to set. Spoon half of the fruit over the top of the eggs on one side of the pan.
6.
Following the manufacturer's instruction for your folding pan, lift one side of the pan and fold it over the other side, combining the two omelet halves. Keep the pan folded closed, cook for an additional minute to finish the center.
7.
Slide finished omelet out of the pan onto a serving plate, keep warm. Repeat process for second omelet. Garnish with mint or lemon balm. Serve and enjoy.
