Ham Omelette Toasted Sandwich
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
598
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 46.1 μg | (102 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 741 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 6 fresh eggs (divided)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps butter
- ¼ cup finely chopped onions
- 1 small, green Bell pepper (rinsed; trimmed and chopped)
- ½ cup boiled ham (diced)
- 4 slices buttered Toast
Preparation steps
1.
In a small bowl, beat together 3 eggs and season lightly with salt and pepper. Set aside.
2.
Heat 1 1/2 tablespoons butter in a skillet, set over medium heat. Add the onions and the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
3.
Melt half of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/2 of the onion and pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a rubber spatula, until just cooked, about 45 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelet so that it evenly covers the inside of the skillet. Let rest for 30 seconds until the omelet has set.
4.
Fold the omelet in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make another omelet.
5.
Sandwich each omelet between two slices of butter toast. Cut in half and serve.
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