Rolled Omelettes with Shrimp and Peas

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Rolled Omelettes with Shrimp and Peas
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 28 min.
Ready in
Calories:
196
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie196 kcal(9 %)
Protein15.63 g(16 %)
Fat5.18 g(4 %)
Carbohydrates19.67 g(13 %)
Sugar added0 g(0 %)
Roughage1.18 g(4 %)
Vitamin A234.18 mg(29,273 %)
Vitamin D2.12 μg(11 %)
Vitamin E4.99 mg(42 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.35 mg(32 %)
Niacin2.93 mg(24 %)
Vitamin B₆0.1 mg(7 %)
Folate59.93 μg(20 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.59 μg(1 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C4.83 mg(5 %)
Potassium170.1 mg(4 %)
Calcium72.83 mg(7 %)
Magnesium18.21 mg(6 %)
Iron1.25 mg(8 %)
Iodine59.23 μg(30 %)
Zinc0.69 mg(9 %)
Saturated fatty acids1.51 g
Cholesterol209.33 mg

Ingredients

for
4
For the omelette
75 grams
100 milliliters
4
freshly grated Nutmeg
Vegetable oil (for greasing the pan)
For the filling
100 grams
frozen Peas
100 grams
precooked Cocktail shrimp
2 tablespoons
finely chopped Parsley

Preparation steps

1.

For the omelettes: Whisk together the flour, milk and eggs until smooth. Season with salt and nutmeg and let stand for about 10 minutes.  

2.

Blanch the peas in boiling salted water for about 2 minutes and drain well. 

3.

Heat 1-2 tablespoons of oil in a non-stick pan and ladle about half of the omelette mixture in. Sprinkle with half of the peas, shrimp and chopped parsley. Cook for 2-3 minutes over medium heat, until golden brown on the bottom. Remove from the pan, roll up and slice into 6 equal pieces. Repeat once more with the remaining omelette mixture and filling. Serve warm or at room temperature.