Mushroom Omelettes with Sauteed Tomatoes
Healthy, because
Even smarter
Nutritional values
In addition to high-quality protein, eggs provide many vitamins, including powerful B vitamins that support various metabolic processes. The fine chanterelles are also a great "mood food", because the tryptophan they contain converts into the happiness hormone serotonin.
The omelette can also be refined with a blue cheese instead of Parmesan to add extra flavor to the plate.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 42.2 μg | (94 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Clean chanterelles and halve larger mushrooms. Rinse scallions and cut diagonally into slices. Heat butter in a pan. Add chanterelles and scallions and saute for 5–8 minutes over medium heat. Season with salt and pepper. Set aside about 4 tablespoons of mixture and divide rest of mixture into four equal portions.
Whisk eggs with milk and Parmesan. Season with salt and pepper. Add first chanterelle portion back into pan and pour 1/4 of egg milk over mushrooms. Let thicken slowly over low heat. Fold omelette over once, slide onto a plate, and keep warm. Repeat process until you have four omelettes.
Rinse tomatoes and quarter, then saute in hot oil. Add remaining mushrooms and heat. Season with salt and pepper. Spread over omelets and serve sprinkled with parsley.
