Omelet with Chicken Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 36.27 g | (37 %) | ||
| Fat | 25.27 g | (22 %) | ||
| Carbohydrates | 13.08 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.45 g | (5 %) |
| Vitamin A | 339.58 mg | (42,448 %) | ||
| Vitamin D | 3.68 μg | (18 %) | ||
| Vitamin E | 10.87 mg | (91 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 16.34 mg | (136 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 89.56 μg | (30 %) | ||
| Pantothenic acid | 0.92 mg | (15 %) | ||
| Biotin | 1.03 μg | (2 %) | ||
| Vitamin B₁₂ | 2.48 μg | (83 %) | ||
| Vitamin C | 30.54 mg | (32 %) | ||
| Potassium | 318.45 mg | (8 %) | ||
| Calcium | 35.55 mg | (4 %) | ||
| Magnesium | 43.24 mg | (14 %) | ||
| Iron | 1.46 mg | (10 %) | ||
| Iodine | 108.3 μg | (54 %) | ||
| Zinc | 1.15 mg | (14 %) | ||
| Saturated fatty acids | 7.02 g | |||
| Cholesterol | 388.4 mg |
Ingredients
- Ingredients
- 150 grams Long grain rice
- salt
- 4 scallions
- 300 grams Chicken breasts
- 100 grams button Mushroom
- 1 Red chili pepper
- 3 Tbsps vegetable oil
- 8 eggs
- 4 Tbsps Whipped cream
- salt
- peppers
- Hoisin sauce (for seasoning)
- cilantro (for garnish)
Preparation steps
Rinse the rice and cook covered in double the amount of salted water for about 20 minutes until tender.
Rinse the scallions and cut into rings. Rinse the chicken, pat dry, and chop into small pieces. Clean and slice the mushrooms. Rinse the chile pepper, halve, seed, and cut into fine strips. Sauté the chicken with the chile pepper in 1 tablespoon hot oil until golden brown. Add the scallions and mushrooms and sauté briefly. Remove from heat and mix with the rice. Keep covered.
For the omelets, whisk the eggs with the cream and season with salt and pepper. Coat a hot pan with a little oil, pour in 1/4 of the egg mixture, cook over medium heat 1–2 minutes until the omelet slowly sets and turns golden brown. Remove from pan, spread 1/4 of the rice mixture on half of the omelet, and fold the other half over the filling. Drizzle with the Hoisin sauce and serve garnished with coriander leaves.
