Spinach and Almond Flour Crepe
Spinach and Almond Flour Crepe - Hearty breakfast treat with lots of protein
Healthy, because
Even smarter
Nutritional values
The leafy vegetable Spinach has a lot of vitamin A, which strengthens the eyesight. Almond flour is a top source of amino acids and shines with healthy fats. Since it provides hardly any carbohydrates, the grain substitute is ideal for the low carb diet.
If you can't get almond flour, you can also replace it with spelt or whole wheat flour. However, then the spinach omelet with salad is no longer suitable for low carb fans.
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 100 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 445 mg | (45 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 ½ ozs Baby spinach
- 1 handful parsley
- 14 ozs milk (whole)
- 4 eggs
- 6 ozs Almond flour
- salt
- 7 ozs Cherry tomatoes
- 7 ozs orange Cherry tomatoes
- 2 handfuls Sprout
- 2 Tbsps olive oil
- peppers
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- 5 tsps melted butter
Kitchen utensils
Preparation steps
Wash spinach and parsley, shake dry and puree finely with milk in a stand mixer or with a hand blender, then strain through a fine sieve.
Mix green milk with eggs, almond flour and 1 tsp. salt to a liquid dough, stir in some more milk or almond flour if needed. Allow mixture to swell for approx. 10 minutes.
Meanwhile, for the salad, wash all tomatoes, pat dry and cut in half. Wash sprouts thoroughly and shake dry. Heat oil in a frying pan. Fry tomatoes in it for 3 minutes over medium heat, turning. Add sprouts, salt and pepper to taste. Stir in lemon juice and vinegar.
Stir omelet mixture briefly and fold in 1 tsp liquid butter. Foam 1 tsp. butter in a pan, add 1 ladle of batter, spread evenly by swirling, and bake for about 5 minutes on both sides to form a thin omelet. Bake a total of 4 omelets in this way and keep warm in a preheated oven at 80 °C / 175 °F if necessary.
Place omelets on plates, place a little tomato salad on each half, top with the other half, and arrange the remaining salad next to it.
