Fluffy Omelett with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 200 grams shiitake mushrooms
- ½ bunch scallions
- 1 garlic clove
- 1 ripe Tomato
- 2 Tbsps butter
- 1 tsp sugar (brown)
- salt
- peppers
- 2 Tbsps chopped parsley
- 1 egg
- 1 Tbsp Parmesan (finely grated)
- 1 Tbsp Pastry flour
Preparation steps
Separate the eggs into yolks and white. Beat the egg whites to a stiff snow. Beat the egg yolk with a little salt, flour, Parmesan and 1 tablespoon water until smooth.
Trim the mushrooms and cut in half or quarters, depending on size. Rinse and trim the scallions, and cut into pieces. Peel the garlic and chop finely. Rinse the tomato, remove the stalk and seeds, and dice.
Form streaks with a little butter. Heat half of the remaining butter in a pan and saute the onions and garlic in it, sprinkle with brwon sugar and let caramelize slightly. Add in the tomato and cook briefly.
Heat the remaining butter in another pan and fry the mushrooms in it for about 2-3 minutes. Season with salt and pepper. Mix the mushrooms with the tomato mixture. Transfer the mixture to a greased baking dish. Sprinkle with parsley.
Fold the egg whites into the egg yolk mixture. Pour the egg mixture into the baking dish over the vegetables and spread evenly.
Bake in preheated oven at 250°C (fan: 230°C, gas mark 6) (approximately 480°F) for about 5 minutes. Serve the omlette with a fresh salad.
