Egg Omelette Roll with Salmon
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
667
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 34.9 μg | (78 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 691 mg | (69 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 559 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 2 scallions (finely chopped)
- 2 carrots (grated)
- 4 Tomatoes (diced)
- salt
- peppers
- 8 eggs
- 8 Tbsps milk
- 1 cup grated Gruyere
- 2 bunches mixed Fresh herbs (finely chopped)
- 6 Tbsps Crème fraiche
- 7 ozs smoked Salmon (thinly sliced)
- To garnish
- parsley
Preparation steps
1.
Heat 1 tablespoon butter in a frying pan and cook the spring onions, carrots and tomatoes for 2-3 minutes, stirring. Season with salt and pepper and remove from the heat.
2.
Whisk the eggs, milk, salt and pepper to taste and stir in the cheese and herbs.
3.
Heat the remaining butter in a frying pan. Pour in half the egg mixture and cook over a medium heat for 5 minutes, until set. Place the cooked omelette in a low oven to keep warm. Make a second omelette in the same way.
4.
Mix together the vegetables, salmon and crème fraiche.
5.
Spread the two omelettes with the vegetable mixture, season with salt and pepper and roll up carefully. Cut into slices to serve and garnish with parsley.
