Stuffed Omelett Roll
Stuffed Omelett Roll - On the inner values that count - and the vote comes here absolutely!
Healthy, because
Even smarter
Nutritional values
Potassium from the zucchini is important for various metabolic processes, brings the acid-base balance into balance and stimulates kidney activity. Eggs contain valuable protein, which is very easy to digest and utilise. The fat-soluble vitamins A, D, E and K can also be found in the egg; vitamin A is particularly important here, as it ensures healthy eyes and strong vision.
If you like, you can also enjoy the omelette roll vegetarian - then just leave out the ham. More flavour is added to the dish by replacing the mozzarella with burrata. A little Parmesan also adds more flavour to the roll.
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 34.4 μg | (76 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 456 mg |
Ingredients
- Ingredients
- 60 grams Prosciutto
- 6 dried pickled in oil Tomatoes
- ½ bunch Fresh herbs (such as parsley, basil, oregano)
- 8 eggs
- 80 milliliters
- salt
- peppers
- Nutmeg
- 1 garlic clove
- 2 Tbsps olive oil
- 1 scoop Mozzarella (9% fat; 125 grams)
- 4 size Zucchini (1 kg)
Preparation steps
Cut the prosciutto into small cubes. Pat dry the tomatoes with paper towel and dice finely. Rinse the herbs, shake dry, pluck the leaves and chop.
Mix the eggs with milk and herbs. Stir in the freshlly grated nutmeg and season with salt and pepper.
Peel and chop the garlic.
Heat 1 tablespoon oil in a large ovenproof skillet and saute the garlic until soft over medium heat. Add in the prosciutto and tomato, and then pour the egg mixture over. Let cook for 3-4 minutes over medium heat.
Now transfer the skillet to a preheated oven and bake the omlette 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 5-8 minutes.
Meanwhile, cut the mozzarella into thin slices. Rinse the zucchini, trim and cut or slice lengthwise into thin slices.
Heat the remaining oil in a pan. Fry the zucchini slices until golden brown on both sides over medium heat. Remove and drain on a paper towel.
Take the omelette out of the oven and top with mozzarella and zucchini slices. Roll up the omlette firmly and cut into slices.
