Shrimp Omelettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 520 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 8 eggs
- 2 Tbsps Pastry flour
- 1 tsp Baking powder
- Coriander
- 1 bunch scallions
- 100 grams soybean sprout
- 250 grams raw, peeled, deveined shrimp
- 2 tsps soy sauce
- 2 tsps Rice wine
- 1 tsp sugar
- Black pepper
- 4 tsps vegetable oil
Preparation steps
Beat eggs in a bowl with flour, baking powder, and 1/2 teaspoon salt. Preheat oven to 100°C (approximately 200°F).
Rinse cilantro and shake dry. Slice leaves into strips. Rinse scallions, pat dry and thinly slice. Rinse sprouts and pat dry. Mix in a bowl with scallions, shrimp, soy sauce, rice wine and sugar. Season with salt and pepper and set aside.
In a nonstick pan, heat 1 teaspoon oil over medium heat. Add about a quarter of the egg mixture and fry about 2 minutes into an omelette.
Pour a quarter of the shrimp mixture on one half of the omelette, fold the other side over and cook the omelette about 1 minute. Place finished omelette onto a plate and keep warm in the oven at 80°C (approximately 150°F).
Continue the process with the remaining egg and shrimp mixture to make 3 more omelettes, each cooked in the pan in 1 teaspoon oil. Arrange on warmed plates and serve immediately.
