Small Omelettes with Chanterelle Mushrooms

0
Average: 0 (0 votes)
(0 votes)
Small Omelettes with Chanterelle Mushrooms
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
403
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie403 cal.(19 %)
Protein23 g(23 %)
Fat33 g(28 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.8 mg(100 %)
Vitamin D7.6 μg(38 %)
Vitamin E3.7 mg(31 %)
Vitamin K44.4 μg(74 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂1 mg(91 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.2 mg(14 %)
Folate162 μg(54 %)
Pantothenic acid5.8 mg(97 %)
Biotin60.5 μg(134 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C16 mg(17 %)
Potassium730 mg(18 %)
Calcium115 mg(12 %)
Magnesium40 mg(13 %)
Iron11.4 mg(76 %)
Iodine22 μg(11 %)
Zinc3.4 mg(43 %)
Saturated fatty acids10 g
Uric acid33 mg
Cholesterol671 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams Chanterelle
1 handful flat leaf parsley
2 garlic cloves
12 eggs
50 milliliters milk
salt
freshly ground peppers
2 Tbsps butter
4 Tbsps Walnut oil
Nutmeg (freshly grated)
How healthy are the main ingredients?
ChanterelleWalnut oilparsleygarlic cloveeggsalt

Preparation steps

1.

Briefly rinse chanterelle mushrooms in a bowl of warm water then drain immediately on paper towels. Rinse parsley, dry shake and pluck leaves from branches. Set aside a few parsley leaves for garnish and chop the rest.

2.

Peel garlic and chop finely. Beat eggs and mix in a bowl with milk and chopped parsley, and season with salt and pepper. Heat butter in a large non-stick pan and, using 8 cm (approximately 3 1/2 inch) kitchen rings fry 12 small round omelets from egg mixture. Keep omelets warm and heat walnut oil in the pan. Add chanterelle mushrooms to the pan with garlic, fry for 5-6 minutes while stirring and season with salt and nutmeg.

3.

Arrange 3 omelets on a plate with a quarter of chanterelle mushrooms. Layer if desired. Serve garnished with reserved parsley leaves.