Small Omelettes with Chanterelle Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 60.5 μg | (134 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 671 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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)
Preparation steps
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.
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.
Arrange 3 omelets on a plate with a quarter of chanterelle mushrooms. Layer if desired. Serve garnished with reserved parsley leaves.
