Nettle Omelet with Basil Pesto
Nettle omelet with basil pesto - Special variant of the popular classic
Healthy, because
Even smarter
Nutritional values
Use the nettle, demonized by many as a weed, in the kitchen! Thanks to silicic acid, it ensures beautiful nails and healthy hair. Pine nuts are little all-rounders: iron, magnesium, vitamin E and omega-3 fatty acids support, among other things, blood formation, nerves and muscles and cell protection.
The omelet goes well with a piece of our Low Carb Seed Bread. The nuts and seeds contained in it provide a long-lasting feeling of satiety thanks to many fibers as well as protein.
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 512 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 handfuls Basil
- 2 garlic cloves
- 2 ¼ ozs Pine nuts (4 TBSP.)
- 6 Tbsps olive oil
- 10 eggs
- 3 Tbsps Crème fraiche
- salt
- peppers
- 2 handfuls fresh nettle tips
Preparation steps
For the pesto, wash basil and shake dry. Peel the garlic. Process basil together with garlic, pine nuts and 5 tablespoons olive oil in a mortar to a creamy paste.
For the omelet, whisk eggs with crème fraîche and season with salt and pepper. Wash nettle tops and shake dry.
Heat remaining oil in a large frying pan. Add the nettles. Pour over egg mixture and spread 3-4 tablespoons of pesto on top. Cover and let fry on low heat for 5-8 minutes. Then turn and fry for another 3 minutes. Divide omelet into 4 pieces and serve with remaining pesto.
