Spinach-Stuffed Omelets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 263.1 μg | (439 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 314 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the sauce
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 600 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- 1 Tbsp Tomato paste
- ½ tsp sugar
- 1 tsp dried thyme
- For the filling
- 250 grams fresh Spinach
- 1 garlic clove
- 2 Tbsps olive oil
- 120 milliliters Whipped cream
- Nutmeg (freshly grated)
- For the garnish
- 2 Tbsps roasted Pine nuts
Preparation steps
For the sauce: Peel and mince shallot and garlic. Heat olive oil in a pan and cook shallots and garlic. Add tomatoes and crush with a potato masher. Stir in tomato paste and season with salt, sugar, thyme and pepper. Simmer for about 20 minutes. Puree sauce and season again, as desired.
For the filling: Rinse spinach and cook in a pot with about 1 liter (approximately 4 cups) of boiling salted water. Drain spinach in a colander, rinse and drain again. Squeeze well and coarsely chop.
Peel and mince garlic. Heat 2 tablespoons oil in a pan and cook garlic. Add spinach and sauté briefly. Pour in cream and stir in Parmesan cheese. Season with salt, pepper and nutmeg.
For the omelets: Peel and grate carrots. Separate eggs. Beat egg whites until stiff. Whisk the egg yolks and season with salt and pepper. Stir carrot into yolks. Fold whites into yolks.
Heat butter in a large skillet. Add a bit of egg mixture and cook until golden yellow on both sides. Remove and add filling. Roll up and slice.
Plate rolls and drizzle with sauce. Serve garnished with pine nuts.
