Egg Pancake with Mushroom Filling
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
238
calories
Calories
Healthy, because
Even smarter
Nutritional values
This filling breakfast will energize you for the rest of the day with it's high protein content and nutritious vegetables.
Add bacon, ham, or sausage for more protien.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 38.5 μg | (86 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 button Mushrooms (chopped)
- 6 button Mushrooms (sliced)
- 1 green Bell pepper (seeds removed and chopped)
- 8 eggs
- salt
- peppers
- 1 ½ cups sun-dried tomatoes (roughly chopped)
- 1 ½ cups Arugula
Preparation steps
1.
Heat half the olive oil in a frying pan. Add all the mushrooms and the pepper and cook for about 5 minutes, stirring, until lightly browned. Remove from the pan and put into a bowl.
2.
Add the tomatoes to the mushroom mixture and season with salt and pepper.
3.
Heat the grill.
4.
Beat the eggs and season well with salt and pepper.
5.
Heat the remaining oil in a large frying pan and pour in the beaten eggs, tilting the pan to spread it evenly. Cook until the omelette is just set underneath but slightly runny on top.
6.
Remove the pan from the heat and spread with the mushroom mixture.
7.
Place under the grill for a few minutes until the filling is bubbling.
8.
Add the arugula to the cooked omelet and cut into quarters to serve.
