Omelets with Mushrooms and Tomatoes

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Omelets with Mushrooms and Tomatoes
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Health Score:
87 / 100
35 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie427 cal.(20 %)
Protein18 g(18 %)
Fat36 g(31 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.6 mg(75 %)
Vitamin D5 μg(25 %)
Vitamin E4 mg(33 %)
Vitamin K62.4 μg(104 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.9 mg(82 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.3 mg(21 %)
Folate132 μg(44 %)
Pantothenic acid4 mg(67 %)
Biotin44.5 μg(99 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C27 mg(28 %)
Potassium829 mg(21 %)
Calcium137 mg(14 %)
Magnesium42 mg(14 %)
Iron4.1 mg(27 %)
Iodine33 μg(17 %)
Zinc2.3 mg(29 %)
Saturated fatty acids17.3 g
Uric acid78 mg
Cholesterol464 mg
Complete sugar7 g


For the omelets
6 eggs
1 egg yolk
100 milliliters milk
1 pinch salt
1 bunch Chives (cut into rolls)
½ bunch parsley (finely chopped)
½ bunch Dill (finely chopped)
clarified butter (for baking)
For the filling
3 Tomatoes
2 onions
2 garlic cloves
2 Tbsps olive oil
400 grams button Mushroom
2 Tbsps butter
3 Tbsps Crème fraiche
1 Tbsp fresh thyme
peppers (freshly ground)
How healthy are the main ingredients?
Chivesolive oilparsleyDillthymeegg

Preparation steps


Preheat the oven to 80°C (approximately 175°F).


For the omelets, separate 2 eggs (save the 2 egg whites for another use). Beat egg yolks with the milk, add a pinch of salt and mix in the chopped herbs. Beat egg whites with a pinch of salt until stiff and fold into the batter. Heat some butter in a pan and bake the omelets in succession turning with a lid or plate. Keep warm in oven. For the filling, rinse the tomatoes and remove the stems. Cut tomatoes into quarters, remove seeds and cut into small cubes. Peel the onions and garlic and chop finely. Heat the olive oil and sauté onions and garlic in it briefly. Clean mushrooms and cut into thin slices. Add with the butter to the onions and cook over high heat while stirring for 3 minutes. Add creme fraiche, thyme and tomatoes. Season with salt and pepper and heat again. Place the omelets on warmed plates with the filling, fold to cover and serve with salad, if desired.