Corn and Smoked Salmon Omelet
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
830
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 830 cal. | (40 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 39.2 μg | (87 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 695 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 5 eggs
- 50 grams Cornmeal
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 200 grams thinly sliced smoked Salmon
- 1 sm can Corn
- 1 scallion (thinly sliced)
- 2 Tbsps butter
- 2 Tbsps Crème fraiche
Preparation steps
1.
Drain the corn. Whisk the eggs, cornmeal and whipping cream together until smooth. Season with salt and pepper.
2.
Heat the butter in a large pan, pour in the egg mixture, distribute the corn and sliced salmon over the top, cover and let cook over medium heat for about 4 minutes. Fold the omelet in half and continue cooking for about 2 minutes. Cut into 2 pieces, place on serving plates, top with a dollop of creme fraiche and garnish with sliced scallions.
