Spinach-Stuffed Omelets

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Spinach-Stuffed Omelets
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
435
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein11.73 g(12 %)
Fat37.65 g(32 %)
Carbohydrates14 g(9 %)
Sugar added0.52 g(2 %)
Roughage4.33 g(14 %)
Vitamin A1,356.67 mg(169,584 %)
Vitamin D2.38 μg(12 %)
Vitamin E8.19 mg(68 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.48 mg(44 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.3 mg(21 %)
Folate190.67 μg(64 %)
Pantothenic acid0.29 mg(5 %)
Biotin6.61 μg(15 %)
Vitamin B₁₂1.45 μg(48 %)
Vitamin C41.89 mg(44 %)
Potassium794.63 mg(20 %)
Calcium111.83 mg(11 %)
Magnesium71.23 mg(24 %)
Iron2.6 mg(17 %)
Iodine72.12 μg(36 %)
Zinc0.73 mg(9 %)
Saturated fatty acids12.85 g
Cholesterol241.55 mg

Ingredients

for
4
For the sauce
1 shallot
2 garlic
2 tablespoons olive oil
600 grams peeled tomatoes (canned)
salt
freshly ground peppers
1 tablespoon Tomato paste
½ teaspoon sugar
1 teaspoon dried thyme
For the filling
250 grams fresh Spinach
1 garlic
2 tablespoons olive oil
120 milliliters Whipped cream
Nutmeg (freshly grated)
For the omelets
1 carrot
5 eggs
2 tablespoons butter
For the garnish
2 tablespoons roasted Pine nuts
How healthy are the main ingredients?
tomatoSpinachWhipped creamPine nutsolive oilTomato paste

Preparation steps

1.

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. 

2.

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.

3.

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.

4.

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. 

5.

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.