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Shrimp Omelet
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
253
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 529.2 μg | (882 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 435 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 1 scallion
- 1 Tbsp sunflower oil
- ½ Red Bell pepper
- 3 eggs
- salt
- peppers
- 150 grams shrimp (Ready to eat, cooked)
- 4 Lettuce
Preparation steps
1.
Trim and rinse scallion and chop the white finely. Cut the green into rings and set aside.
2.
Heat 1 teaspoon oil in a pan. Add chopped scallion and cook until soft over medium heat. Meanwhile, rinse the bell pepper, trim and chop.
3.
Beat the eggs with 1 tablespoon water, season with salt and pepper and stir in cooked scallion.
4.
Heat the remaining oil in the pan. Pour in egg mixture, sprinkle with diced bell pepper and shrimp, cover and cook over low heat for about 10 minutes.
5.
Meanwhile, rinse lettuce leaves, spin dry and arrange on 2 plates.
6.
Sprinkle omelet with scallion rings, season with salt and pepper and divide among the plates. Serve hot.
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