Rustic Omelet with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 71.4 μg | (119 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,325 mg | (33 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 490 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Scrub potatoes thoroughly and cook in boiling salted water for 20 minutes. Drain, peel and cool completely. Rinse and dry tomatoes, quarter and remove seeds and stalks, dice.
Cut sausages into thin slices. rinse and spin dry arugula, chop coarsely. Peel and dice onion. Whisk eggs with milk and season with salt, pepper and nutmeg. Slice potatoes.
In a high pan, heat oil and saute potatoes with sausage, turning occasionally. Add onion, tomatoes and chopped arugula, saute briefly. Add eggs and gently rotate the pan. Flip omelet, if desired.
Bake omelet in a preheated oven at 180°C (approximately 350°F) for about 15 minutes or until golden brown. Remove from oven and garnish with remaining arugula and fresh Parmesan shavings, season with pepper and serve.
