Feta Omelet
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 26.5 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 538 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 shallot
- 4 eggs
- salt
- freshly ground pepper
- 4 Tbsps Crème fraiche
- 2 tsps Mustard
- 2 tsps lemon juice
- 2 Tbsps finely chopped Basil
- 2 Tbsps butter
- 100 grams Feta
- Basil (for garnish)
Preparation steps
1.
Peel shallot and finely chop. Separate eggs. Beat egg whites with 1 pinch of salt until stiff. Mix yolks with 2 tablespoons creme fraiche, mustard, lemon juice and finely chopped basil. Season with salt and pepper and loosely fold in egg whites.
2.
Add half of butter to a nonstick frying pan. Add half of shallot and saute. Pour in half of egg mixture and cook for 6-8 minutes or until bottom is golden brown. Remove pan from heat when done.
3.
Spread 1 tablespoon creme fraiche on the omelet and top with half of crumbled feta. Season with salt and pepper and fold omelet using a pan.
4.
Repeat to make second omelet.
5.
Serve omelets garnished with basil.
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