Pea Omelet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 331 mg | |||
| Complete sugar | 5 g |
Preparation steps
Add the milk to a pot and boil. Stir in the semolina and allow to cook. Meanwhile, cook the peas in boiling salted water, about 2-4 minutes. Allow to drain.
Peel and slice the shallots into rings. Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the shallots and sweat until soft.
Separate the eggs. Add the yolks to the semolina mixture. Beat the egg whites to stiff peaks and fold into the semolina mixture. Season with salt, pepper and nutmeg to taste. Stir in the cooled peas and shallots.
Heat 1 of the tablespoon oil in a nonstick, preferably square pan, and pour 1/3 of the semolina mixture in. Cover and reduce the heat to low. Allow to cook until almost cooked through, about 7-10 minutes. Flip the omelet and allow to cook for an additional 2-3 minutes. Follow the same process with the remaining semolina mixture.
Cut the finished omelets into squares, and hold warm in an 80°C (approximately 175°F) oven. Serve on plates.
