Egg and Herb Crepe

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Egg and Herb Crepe
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
438
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein20.19 g(21 %)
Fat34.63 g(30 %)
Carbohydrates6.2 g(4 %)
Sugar added0 g(0 %)
Roughage1.81 g(6 %)
Vitamin A788.39 mg(98,549 %)
Vitamin D6.48 μg(32 %)
Vitamin E16.27 mg(136 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.88 mg(80 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.12 mg(9 %)
Folate141.16 μg(47 %)
Pantothenic acid0.28 mg(5 %)
Biotin5.34 μg(12 %)
Vitamin B₁₂3.82 μg(127 %)
Vitamin C20.87 mg(22 %)
Potassium338.03 mg(8 %)
Calcium45.23 mg(5 %)
Magnesium19.75 mg(7 %)
Iron0.78 mg(5 %)
Iodine184.5 μg(92 %)
Zinc0.34 mg(4 %)
Saturated fatty acids17.12 g
Cholesterol589.43 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3
2
cream (at least 30% fat)
1 tablespoon
fresh thyme (chopped)
1
tomato (sliced)
1 tablespoon
How healthy are the main ingredients?
tomato

Preparation steps

1.
Mix together the eggs, cream and thyme.
2.
Melt the butter in an oven-proof pan, add the egg mixture and place the tomato slices on top. Season with salt and ground black pepper.
3.
Allow to set for 1-2 minutes then transfer to the top shelf of the oven and grill for 4-5 min until golden brown. Serve immediately.