Mushroom Omelette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 52.6 μg | (117 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 494 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 8 eggs
- 200 milliliters milk
- 3 Tbsps Parmesan (freshly grated)
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 500 grams button Mushroom
- 1 small white onion
- 1 carrot
- 2 Tbsps dried Porcini mushroom
- 4 Tbsps parsley (freshly chopped)
- 5 Tbsps Crème fraiche
- 2 Tbsps olive oil (cold pressed)
- clarified butter (to fry)
Preparation steps
Beat eggs vigorously, then add milk, Parmesan, salt, pepper and nutmeg and mix well.
Soak porcini mushrooms in 150 ml (approximately 2/3 cup) lukewarm water for about 20 minutes. Peel onion and chop finely. Peel carrot and coarsely grate. Rinse mushrooms and cut into thin slices. Drain porcini mushrooms well, set aside soaking water and chop porcini.
Heat oil in pan and sauté onion and carrot until soft. Add dried porcini mushrooms and sliced mushrooms and fry while stirring for 1-2 minutes over medium heat.
Bring soaking water to boil. Boil water quickly, then reduce heat and let cook down to about 2/3 original amount. Stir in creme fraiche, then season with salt and pepper to taste. Mix with parsley and add in both mushrooms.
Melt 1-2 teaspoons ghee in large pan. Beat eggs again and cook 4 omelets, one at a time. Fry omelets for about 1 minute on each side then immediately transfer to warm plate and fill with warm mushroom filling. Serve to taste with small side salad.
