Spinach and Mushroom Omelet with Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 38.5 μg | (86 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 437 mg |
Ingredients
- Ingredients
- 150 grams button Mushroom
- 200 grams fresh Spinach
- salt
- 1 red onion
- 1 garlic clove
- 8 eggs
- 100 milliliters
- peppers
- 3 Tbsps olive oil
- Nutmeg
- 4 slices Toast
Preparation steps
Rinse the mushrooms and cut into quarters. Rinse the spinach and blanch in boiling salted water. Drain well.
Peel the onion and garlic. Cut the onion into strips and chop the garlic finely.
Whisk together the eggs and milk. Season with salt and pepper.
Heat 1 teaspoon oil in a pan and pour in 1/4 of the egg mixture. Cook over low heat and then remove from the pan and transfer to a plate. Repeat this process to fry 4 omelets. Keep them warm in the oven, if needed.
Heat the remaining oil in a pan. Cook the onion and garlic over medium heat until soft. Add the mushrooms and sauté until the resulting mushroom juices have evaporated completely. Add the spinach and season with salt, pepper and 1a pinch freshly grated nutmeg.
Toast the bread and then cut each slice in half diagonally.
Arrange each omelet on its own plate filled with 1/4 of the vegetable mixture and folded in half. Serve with the toast.
