Stuffed Omelets with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 553 mg | (55 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the omelets
- 4 eggs
- salt
- 150 grams Pastry flour
- 70 milliliters milk
- butter (for frying)
- 300 grams Cottage cheese
- 50 grams Mountain cheese
- 1 egg
- salt
- peppers
- For the salad
- 4 lg slices Mountain cheese
- ½ bunch Radish
- 1 handful Radish sprout
- 1 handful lamb's lettuce
- 2 Tbsps White balsamic vinegar
- salt
- peppers
Preparation steps
For the omelet, separate the eggs. Beat the egg whites until stiff. Whisk the yolks and the milk with salt and pepper, fold in the flour and fold in the egg whites.
Melt 1 tablespoon of butter in a large non-stick pan. Pour 1/4 of the egg mixture into it, let it spread out, cover and cook for about 5 minutes on medium heat. Use the lid to help flip the omelet and cook for another 5 minutes. Cook 3 more omelets from the rest of the egg mixture, and keep all of them warm in the oven at 80°C (approximately 200°F).
For the filling, grate the mountain cheese finely and mix with the cottage cheese. Separate the egg. Stir in the egg yolks and fold in the whisked egg whites. Season with salt and pepper.
Spread the filling onto the omelets, roll up and place in a baking dish. Bake at 180°C (approximately 350°F) for about 10-15 minutes. Then put a slice of cheese on top of each and broil until the cheese melts and begins to brown.
For the salad, rinse the sprouts, and the lettuce, and shake both dry. Slice the radishes into thin slices, lightly salt, and mix into the salad. Drizzle with vinegar, salt and pepper, and transfer to plates. Take the omelet rolls from the oven and slice diagonally in half. Place on top of the salad and serve immediately.
