Omelets with Sautéed Spinach and Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 969 μg | (1,615 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 443 μg | (148 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,785 mg | (45 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 491 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the spinach
- 1 kilogram Spinach
- 4 scallions
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground pepper
- For the omelets
- 8 eggs
- salt
- freshly ground pepper
- 4 Tbsps butter
- 1 bunch Dill
- 100 grams thinly sliced Prosciutto
Preparation steps
For the spinach: Rinse the spinach and spin dry. Rinse the scallions and cut the bulbs in half lengthwise. Peel and thinly slice the garlic. Heat the olive oil in a large pan and sauté the garlic and scallions for about 5 minutes. Add the spinach and sauté for 8-10 minutes, until wilted. Season with salt and pepper and remove from heat.
For the omelets: Beat the eggs until light and frothy and season with salt and pepper. Heat 1 tablespoon of butter in a non-stick pan and ladle in 1/4 of the eggs. Cook until the eggs are set, remove from heat, cover with aluminum foil to keep warm and continue with the remaining butter and eggs. Rinse the dill, pat dry, chop finely and sprinkle over the omelets. Plate the omelets with the thinly sliced prosciutto and sautéed spinach and serve immediately.
