Omelet with Mushrooms and Chili Sauce

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Omelet with Mushrooms and Chili Sauce
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
222
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie222 cal.(11 %)
Protein13 g(13 %)
Fat16 g(14 %)
Carbohydrates6 g(4 %)
Sugar added3 g(12 %)
Roughage1.7 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.1 μg(16 %)
Vitamin E4.1 mg(34 %)
Vitamin K17.7 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate88 μg(29 %)
Pantothenic acid2.2 mg(37 %)
Biotin27.7 μg(62 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C15 mg(16 %)
Potassium484 mg(12 %)
Calcium66 mg(7 %)
Magnesium26 mg(9 %)
Iron2.6 mg(17 %)
Iodine14 μg(7 %)
Zinc1.6 mg(20 %)
Saturated fatty acids6.3 g
Uric acid39 mg
Cholesterol342 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
6 eggs
2 Tbsps Whipped cream
2 Tomatoes (ripe but firm)
6 button Mushroom (fresh)
salt
peppers
4 Tbsps Chili sauce (to taste, prepared product)
4 tsps butter
1 Tbsp vegetable oil
Watercress (for serving)
How healthy are the main ingredients?
Whipped creameggTomatosaltWatercress

Preparation steps

1.

Separate eggs. Beat egg whites to soft peaks. Whisk egg yolks with cream and stir in egg whites. Wipe mushrooms clean with a paper towel and cut into thin slices. Rinse tomatoes, blanch in boiling water for a few seconds, then peel, halve, remove seeds and cut into cubes.

2.

Heat 1 tsp butter with a few drops of oil in a nonstick pan. Pour in 1/4 of the egg mixture and tilt pan to spread evenly. Top with 1/4 of the tomatoes and mushrooms and season with salt and pepper. Cook over low heat until set. Using the pan lid, flip omelet gently and fry on the other side. Slide finished omelet onto a plate and keep warm in an oven set at 80°C (approximately 175°F). Garnish with watercress and serve drizzled with chili sauce. Repeat with remaining ingredients.