Omelette with Peas and Potatoes
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 93.2 μg | (155 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the omelette
- 800 grams waxy potatoes
- 40 grams butter
- 6 eggs
- 100 grams Frozen pea
- salt
- freshly ground peppers
- For the salad
- 1 bunch Radish
- 1 Lettuce
- 200 grams Whipped cream
- 1 tsp medium-hot Mustard
- 1 Tbsp lemon juice
- 1 tsp grated Lemon peel
- 1 Tbsp chopped parsley
- 1 pinch sugar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse, peel and cut potatoes into small cubes. Heat butter in a large pan. Add potato cubes and sauté, stirring constantly, about 15 minutes. In a bowl, beat eggs, season with salt and pepper, and stir in peas. Pour mixture over potatoes. Cover and cook over low heat, about 10 minutes. Flip omelette and cook until eggs are set, 10 minutes more. For the salad, rinse, trim and thinly slice radishes. Rinse lettuce, spin dry and tear into bite-sized pieces. For the dressing, whisk creme fraiche with mustard, lemon juice, lemon zest, parsley and sugar to taste. Season with salt and pepper. Toss salad dressing with radishes and lettuce.
2.
Cut omelette into pieces and serve with salad on plates.
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