Salmon and Potato Omelet
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
555
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 36.1 μg | (80 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 604 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams predominantly waxy potatoes
- salt
- 1 large, red onion
- 10 eggs
- 3 Tbsps Whipped cream
- freshly ground peppers
- Worcestershire sauce
- 2 Tbsps sunflower oil
- 20 grams butter
- 250 grams smoked Salmon (sliced)
- 30 grams Parmesan
- 1 handful Dill
Preparation steps
1.
Rinse and peel the potatoes and cut into 3 cm pieces (approximately 1 1/4 inches). Boil in salted water for 8-10 minutes and then drain.
Peel the onion and cut into thin strips.
2.
Beat the eggs with the cream and season with salt, pepper and a dash of Worcestershire sauce.
3.
Heat some oil and butter in a pan. Add the potatoes and then pour on the egg cream. Shower with the onions and cook for about 5 minutes, covered.
Cut the salmon into strips and distribute over the omelet. Shower with Parmesan and serve garnished with dill.
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