Cheddar Cheese Omelette with Mushrooms
Mushrooms contain provitamin D, which is converted into vitamin D in the body. It is particularly needed for the storage of calcium and phosphorus. The spicy cheddar provides a concentrated load of calcium. The mineral is indispensable for strong bones and strong teeth.
You don't like cheddar? No problem: The omelet also tastes really good with other types of cheese, just use your favorite! If you prefer to save a little fat and thus calories instead, you can also omit the cheese altogether.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 38.6 μg | (86 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 418 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 ozs brown button Mushroom
- 1 shallot
- 2 Tbsps olive oil
- salt
- peppers
- 8 eggs
- 3 ozs milk (whole)
- 1 generous pinch ground Turmeric
- 3 ozs Cheddar cheese
- 5 ozs Chervil
Preparation steps
Clean mushrooms and cut into slices. Peel and finely dice shallots. Heat 1 tablespoon olive oil in a frying pan. Add mushrooms and shallots and sauté over medium heat for 3-4 minutes. Season with salt and pepper, remove from pan and set aside.
Whisk eggs with milk. Season with 1 pinch turmeric, salt and pepper. Brush a coated skillet with a little oil, pour in 1⁄4 of the egg mixture, and toss to distribute evenly. Top with 1⁄4 of the sautéed mushrooms. Cook the omelet over medium heat for 2-3 minutes, until lightly browned.
Pick 1⁄4 of the cheddar into pieces, top the omelet with it, slide out of the pan and keep warm in the preheated oven at 80 °C / 175˚ F. Bake 3 more omelets in the same way with the remaining egg mixture and the remaining mushrooms and cheddar and keep warm.
Wash chervil, shake dry and pluck leaves. Garnish each omelet with pepper and chervil tips and serve.