Protein-Packed Vegetarian Recipe

Spinach Omelet with Pesto

4.666665
Average: 4.7 (6 votes)
(6 votes)
Spinach Omelet with Pesto

Spinach omelet with pesto - Crisp green in a delicate envelope

share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
429
calories
Calories

Healthy, because

Even smarter

Nutritional values

Olive oil consists largely of the monounsaturated fatty acid oleic acid. Studies have shown that people in the Mediterranean region with a high consumption of olive oil suffer less from cardiovascular diseases. Spinach contains plenty of folic acid - the B vitamin is involved in blood formation and cell renewal, among other things, and is particularly important for pregnant women because it protects the unborn child from malformations.

It is best to use butter made from pasture-raised milk. This is because it contains conjugated linoleic acids, which promote fat burning and can inhibit cancer growth.

1 serving contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein17 g(17 %)
Fat38 g(33 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A1 mg(125 %)
Vitamin D3.1 μg(16 %)
Vitamin E6.5 mg(54 %)
Vitamin K212.5 μg(354 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate210 μg(70 %)
Pantothenic acid2 mg(33 %)
Biotin32 μg(71 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C49 mg(52 %)
Potassium751 mg(19 %)
Calcium157 mg(16 %)
Magnesium73 mg(24 %)
Iron5.4 mg(36 %)
Iodine25 μg(13 %)
Zinc2.4 mg(30 %)
Saturated fatty acids10.3 g
Uric acid50 mg
Cholesterol416 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 bunch Basil
1 garlic clove
2 Tbsps Pine nuts
salt
peppers
1 tsp lemon juice
7 Tbsps olive oil
3 ½ ozs Spinach
4 Tbsps Whipped cream
8 eggs
4 tsps butter
8 ozs small tomatoes
1 ½ ozs lamb's lettuce
½ handful Sprout (or cress)
How healthy are the main ingredients?
tomatoolive oilWhipped creamPine nutsBasilSpinach

Preparation steps

1.

For the pesto, wash basil, shake dry and chop. Peel and chop the garlic. Puree basil, garlic, pine nuts, salt, pepper and lemon juice with 5 tablespoons olive oil with a hand blender to a fine pesto.

2.

Clean spinach, wash and puree very finely with cream. Beat eggs, season with salt and pepper and mix into the spinach cream.

3.

Clean spinach, wash and puree very finely with cream. Beat eggs, season with salt and pepper and mix into the spinach cream.

4.

Melt 1 tsp butter at a time in a non-stick frying pan. Pour in 1⁄4 of the egg mixture and cook over medium heat for 3-4 minutes until set. Turn omelet over and bake on the other side for another 3-4 minutes. Remove and keep warm in preheated oven at 80 °C / 175 ˚F. Bake another 3 omelets in this way.

5.

Meanwhile, for the filling, wash tomatoes, halve and cut into wedges. Clean lamb's lettuce, wash and shake dry. Wash the sprouts thoroughly and drain.

6.

Top omelets with lettuce and tomatoes, drizzle with pesto and sprinkle with sprouts.