Rustic Omelet with Leeks and Herbs
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Leek
- 1 garlic clove
- 4 Boiled potatoes (precooked)
- 6 eggs
- 200 milliliters milk
- salt
- peppers
- 3 sprigs thyme
- 1 Tbsp butter
- 1 Tbsp vegetable oil
Preparation steps
1.
Rinse and dry leek, cut into slices. Peel and chop garlic. Peel potatoes and cut into slices. Whisk eggs and milk together, season with salt and pepper. Rinse thyme and shake dry. Set aside some thyme for garnishing, pluck off leaves from remaining thyme and chop. Add chopped thyme to egg mixture.
2.
Heat butter and oil in a wide frying pan. Saute garlic for a few seconds, add potatoes and leek slices and saute on medium heat. Season with salt and pepper. Add egg mixture and arrange potato and leek slices evenly. Cook, covered, for about 20-25 minutes on low heat. Carefully slide off the pan and quarter. Arrange on plates and garnish with thyme. Serve.
