Mushroom Omelette Canapés
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams button Mushroom
- 1 large onion
- 2 garlic cloves
- 6 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 bunch flat-leaf parsley
- 8 eggs
Preparation steps
1.
Wipe the mushrooms with a damp cloth and slice. Peel the onion and garlic, mince and sweat in 3 tablespoons oil until translucent. Add the mushrooms and sauté until the liquid has evaporated.
2.
Beat the eggs in a large bowl, season with salt and pepper and then stir in the sautéed mushroom mixture.
3.
Heat 2 tablespoons oil in a frying pan, add the egg mixture, cover and cook over low heat for about 5 minutes.
4.
Invert the omelette onto a serving plate. Add the remaining oil to the pan, slide the omelette back into the pan and cook the second side until golden brown. Let cool slightly then cut into bite-sized pieces and stick onto canapé skewers.
