Omelet with Leeks and Bacon
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the omelet
- 150 grams Pastry flour
- 2 eggs
- 250 milliliters milk
- 2 tsps vegetable oil
- vegetable oil (for cooking)
Preparation steps
1.
For the omelet: Stir the flour with the eggs, milk, oil and salt. Allow to rest for 30 minutes. Stir in 25 grams (approximately 2 tablespoons) of the Gouda.
2.
For the filling: Rinse and slice the leek into thin rings. Cook the bacon in a frying pan until browned. Add the leeks and cover until tender, about 8-12 minutes. Season with salt and pepper to taste. Stir in the creme fraiche.
3.
Heat the oil in a skillet. Add 1/4 of the batter. Fill with 1/4 of the filling, sprinkle with 1/4 of the cheese and fold to close. Follow this process to make 3 more omelets.
4.
Place the omelets in a 220°C (appeoximately 425°F) oven for 5 minutes. Serve immediately.
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