Omelet with Tomatoes and Feta Cheese
Omelet with Tomatoes and Feta Cheese - Fixes court for all occasions - whether for lunch of dinner, it always fits!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 450 mg |
Ingredients
- Ingredients
- 4 Tomatoes
- 100 grams Oyster mushrooms
- 1 garlic clove
- 1 handful parsley (about 30 g)
- 1 tsp Canola oil
- salt
- peppers
- 50 grams Feta
- 8 eggs
- 2 Tbsps
- 1 tsp butter
Preparation steps
Rinse and quarter the tomatoes. Remove the seeds and finely dice. Clean and chop the mushrooms. Peel and finely chop the garlic. Rinse and dry the parsley. Remove the leaves and finely chop.
Heat the canola oil in a pan. Sauté the garlic and mushrooms for 2-3 minutes. Season to taste with salt and pepper. Mix in the tomato and the feta cheese, and stir until combined.
Whisk the eggs with the milk. Heat 1/4 of the butter in a separate pan. Pour 1/4 of the egg mixture in the pan, and cook over medium heat. Season with salt and pepper, spread the filling in the middle, and fold the omelet over the filling. Repeat the process until the egg mixture and feta cheese mixture has all been used.
