Omelet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 163 mg | (4 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 2 g |
Preparation steps
Step 1
Gather all of the ingredients.
Step 2
Break 2-3 eggs into a small bowl.
Step 3
Season the eggs with a pinch of salt.
Step 4
Whisk the eggs and the salt thoroughly with a fork. The mixture should uniformly light yellow, with no hints of the whites left.
Step 5
Cut a small piece of butter, about 10 g (approximately 1/3 of an ounce), with a knife. Place in a nonstick pan and let melt.
Step 6
Pour some of the egg mixture into the pan, and cook over low heat.
Step 7
Let the omelet set on the bottom of the pan. Lift the edges and swirl the pan to distribute the uncooked egg into the bottom of the pan. Cook another 1-2 minutes, until set. The omelet should be slightly wet and shiny on top, and golden brown on the bottom.
Step 8
Remove the omelet from the pan, and place on a plate. Garnish with parsley, if you'd like. Prepare the remaining omelets the same way, and serve hot.
