Low-Carb Breakfast

Stuffed Omelett Roll

4.75
Average: 4.8 (4 votes)
(4 votes)
Stuffed Omelett Roll

Stuffed Omelett Roll - On the inner values ​​that count - and the vote comes here absolutely!

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein30 g(31 %)
Fat22 g(19 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.2 μg(16 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.7 mg(64 %)
Niacin8 mg(67 %)
Vitamin B₆0.5 mg(36 %)
Folate118 μg(39 %)
Pantothenic acid2.1 mg(35 %)
Biotin34.4 μg(76 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C51 mg(54 %)
Potassium809 mg(20 %)
Calcium152 mg(15 %)
Magnesium68 mg(23 %)
Iron4.9 mg(33 %)
Iodine19 μg(10 %)
Zinc2.9 mg(36 %)
Saturated fatty acids7.2 g
Uric acid70 mg
Cholesterol456 mg

Ingredients

for
4
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
2 tablespoons olive oil
1 scoop Mozzarella (9% fat; 125 grams)
4 size zucchini (1 kg)
How healthy are the main ingredients?
Mozzarellaolive oiltomatoeggsaltNutmeg

Preparation steps

1.

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.

2.

Mix the eggs with milk and herbs. Stir in the freshlly grated nutmeg and season with salt and pepper.

3.

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.

4.

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.

5.

Meanwhile, cut the mozzarella into thin slices. Rinse the zucchini, trim and cut or slice lengthwise into thin slices.

6.

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.

7.

Take the omelette out of the oven and top with mozzarella and zucchini slices. Roll up the omlette firmly and cut into slices.