Ricotta Omelet with Purslane
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 22.69 g | (23 %) | ||
| Fat | 25.24 g | (22 %) | ||
| Carbohydrates | 4.1 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.34 g | (1 %) |
more nutritional values
| Vitamin A | 526.16 mg | (65,770 %) | ||
| Vitamin D | 4.89 μg | (24 %) | ||
| Vitamin E | 11.27 mg | (94 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.77 mg | (70 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 98.68 μg | (33 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 2.74 μg | (6 %) | ||
| Vitamin B₁₂ | 3.13 μg | (104 %) | ||
| Vitamin C | 0.5 mg | (1 %) | ||
| Potassium | 121.9 mg | (3 %) | ||
| Calcium | 189.06 mg | (19 %) | ||
| Magnesium | 11.99 mg | (4 %) | ||
| Iron | 0.44 mg | (3 %) | ||
| Iodine | 137.93 μg | (69 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 12.49 g | |||
| Cholesterol | 441.09 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Purslane
- 10 eggs
- 100 milliliters milk
- salt
- freshly ground peppers
- 2 Tbsps butter
- 300 grams Ricotta cheese
- 2 generous pinches sweet ground paprika
Preparation steps
1.
Rinse purslane and spin dry. Beat eggs with milk and season with salt and pepper. Heat 1 tablespoon of butter in a nonstick pan. Pour beaten eggs into the pan. Once eggs are slightly thickened, sprinkle with some purslane and spread ricotta on top. Cook for about 5 minutes on low heat. Sprinkle with paprika and remaining purslane. Serve immediately.
