(Percentage of daily recommendation)
|Calorie||123 kcal||(6 %)|
|Protein||10.56 g||(11 %)|
|Fat||7.04 g||(6 %)|
|Carbohydrates||0 g||(0 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||264.26 mg||(33,033 %)|
|Vitamin D||3.52 μg||(18 %)|
|Vitamin E||8.8 mg||(73 %)|
|Vitamin B₂||0.46 mg||(42 %)|
|Folate||70.4 μg||(23 %)|
|Vitamin B₁₂||2.2 μg||(73 %)|
|Iodine||105.6 μg||(53 %)|
|Saturated fatty acids||1.76 g|
Break 2-3 eggs into separate bowls, season with salt and whisk. Heat a piece of butter in a pan and pour eggs into it. Cook eggs, scraping with spatula from the bottom until it thickens slightly. Turn over and cook for 1-2 minutes more.
Cook until omelet is wet and shiny on top and lightly browned at the edges. Prepare the rest of eggs in the same manner.
Slide from the pan onto plates and serve.