Omelets with Mushrooms and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 44.5 μg | (99 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 464 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
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.
