Sweet Potato Omelets with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,026 cal. | (49 %) | ||
| Protein | 45.16 g | (46 %) | ||
| Fat | 67.28 g | (58 %) | ||
| Carbohydrates | 55.09 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.11 g | (27 %) |
| Vitamin A | 3,749.9 mg | (468,738 %) | ||
| Vitamin D | 5.96 μg | (30 %) | ||
| Vitamin E | 14.96 mg | (125 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 15.82 mg | (132 %) | ||
| Vitamin B₆ | 1.17 mg | (84 %) | ||
| Folate | 165.47 μg | (55 %) | ||
| Pantothenic acid | 2.79 mg | (47 %) | ||
| Biotin | 3.69 μg | (8 %) | ||
| Vitamin B₁₂ | 3.78 μg | (126 %) | ||
| Vitamin C | 12.9 mg | (14 %) | ||
| Potassium | 1,133.01 mg | (28 %) | ||
| Calcium | 143.71 mg | (14 %) | ||
| Magnesium | 97.53 mg | (33 %) | ||
| Iron | 2.13 mg | (14 %) | ||
| Iodine | 172.02 μg | (86 %) | ||
| Zinc | 2.36 mg | (30 %) | ||
| Saturated fatty acids | 37.59 g | |||
| Cholesterol | 691.85 mg |
Ingredients
- For the omelets
- 400 grams Sweet potato
- 1 shallot
- 2 Tbsps clarified butter
- salt
- peppers (freshly ground)
- Nutmeg
- 6 eggs
- 100 milliliters Whipped cream
- For the filling
- Broccoli (100 grams)
- Romano bean (100 grams)
- carrots (100 grams)
- Kohlrabi (100 grams)
- 1 onion
- 50 grams Corn (canned)
- 150 grams turkey breasts
- 3 Tbsps butter
- 50 grams Whipped cream
- salt
- peppers (freshly ground)
Preparation steps
For the omelets, peel the sweet potatoes and cook in salted water. Drain and allow to cool. Then press through a ricer.
Peel and chop the shallot. Sauté shallot in clarified butter until translucent. Whisk together the eggs and cream, stir in sweet potatoes and shallot and season with salt, pepper and nutmeg. Divide mixture in half. Pour into 2 separate pans and fry, covered, over medium heat until thickened. When the surface is nearly set, slide onto a flat plate and turn over into the pans. Cook another 3 minutes. Cover and keep warm in the oven (70°C/approximately 160°F).
For the filling, rinse the vegetables and peel if necessary. Divide broccoli into florets, cut beans diagonally into 2 cm (approximately 3/4-inch) long pieces, cut carrots into slices and cut kohlrabi into matchsticks. Blanch vegetables in boiling salted water for 5 minutes, then drain. Peel onion and cut into small cubes. Cut turkey meat into strips and fry briefly in 1 tablespoon butter. Season with salt and pepper and set aside.
Sauté onion in remaining butter, add prepared vegetables and cook briefly. Season with salt and pepper, add corn and turkey, briefly heat and stir in the cream. Season to taste.
To serve, place the omelets on plates, spread the filling on top and fold omelets.
