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Feta, Chile and Arugula Omelets
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 27 mins
Calories:
385
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 285 mg | (7 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 scallions
- 2 green chili peppers
- 1 handful Arugula
- 150 grams Feta
- 8 eggs
- 2 Tbsps Crème fraiche
- Red pepper flakes
- salt
- freshly ground peppers
- vegetable oil (to saute)
Preparation steps
1.
Rinse, trim and thinly slice the scallions. Rinse the chilies and cut into rings. Rinse the arugula, drain well and chop coarsely. Crumble the feta. Beat the eggs with the crème fraîche and season with red pepper flakes, salt and pepper.
2.
Heat a little oil in a small skillet and pour a quarter of the egg mixture into it. Cook 2-3 minutes. Sprinkle with one-fourth of the scallions, chilies, arugula and feta. Fold half of the omelet over on itself. Repeat with the remaining ingredients and serve.
3.
If desired, serve with a green salad.
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