Herb Omelette with Salmon and Spinach
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
605
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 43.4 μg | (96 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 768 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful baby Spinach
- 200 grams Smoked salmon
- 6 eggs
- 3 Tbsps Whipped cream
- 3 Tbsps freshly chopped Fresh herbs (such as chervil, chives, parsley, watercress)
- 2 Tbsps clarified butter
- freshly ground peppers
Preparation steps
1.
Rinse the spinach and pat dry. Place half aside for garnish and finely chop the rest. Cut the smoked salmon into strips. Whisk the egg with the cream. Stir in the herbs and chopped spinach. Season with salt and pepper.
2.
Heat two large nonstick pans and coat with butter. Pour 1/2 of the egg mixture into each pan and cook until golden brown, 1-2 minutes. Reduce heat to low and place the salmon on top. Cover and allow egg to fully set.
3.
Divide the spinach over the omelets and season with pepper. Fold the omelets into thirds and serve on warmed plates.
