Indian-Style Omelets with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 42.1 μg | (94 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 475 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Tbsps Shredded coconut
- ½ tsp Red pepper flakes
- 4 scallions
- 250 grams shiitake mushrooms
- 250 grams Grape tomato
- 20 grams ginger
- 2 garlic cloves
- 8 eggs
- salt
- 4 Tbsps Ghee
- 100 milliliters Coconut milk (unsweetened)
- freshly ground peppers
- 1 pinch ground Cumin
- 1 pinch ground cilantro
- 1 Tbsp Lime juice
- cilantro (for garnish)
Preparation steps
Toast the grated coconut in a dry skillet until fragrant. Remove to a bowl and mix with the chile flakes. Rinse, trim and cut the scallions into 5 cm (approximately 2-inch) long lengths. Remove some of the green tops of the scallion and thinly slice for garnish. Clean the mushrooms and cut into quarters. Rinse and halve the tomatoes. Peel and finely chop the ginger and garlic.
Preheat the oven to 80°C convection (approximately 175°F) .
In a bowl, beat the eggs and season with a little salt. Heat 2 tablespoons of the ghee in a skillet and pour in about 1/4 of the egg mixture. Saute briefly, turn the eggs over and cook on the second side. Place on a baking sheet and keep warm in the oven and while you cook the remaining omelets.
Heat the remaining ghee in a skillet and saute the garlic and ginger until softened. Add the onions and mushrooms to the pan and cook over high heat until al dente, 2-3 minutes. Season with salt, pepper, cumin, coriander and lime juice. In a small saucepan, heat the coconut milk until foamy and fold into the vegetables. Add the tomatoes to the pan and season with salt and pepper.
Divide the vegetable filling among the omelets and fold to enclose. Sprinkle with chile and coconut flakes. Serve garnished with the scallion strips and cilantro leaves.
