Sweet Potato Omelets with Vegetables

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Sweet Potato Omelets with Vegetables
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
1026
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,026 kcal(49 %)
Protein45.16 g(46 %)
Fat67.28 g(58 %)
Carbohydrates55.09 g(37 %)
Sugar added0 g(0 %)
Roughage8.11 g(27 %)
Vitamin A3,749.9 mg(468,738 %)
Vitamin D5.96 μg(30 %)
Vitamin E14.96 mg(125 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂1.1 mg(100 %)
Niacin15.82 mg(132 %)
Vitamin B₆1.17 mg(84 %)
Folate165.47 μg(55 %)
Pantothenic acid2.79 mg(47 %)
Biotin3.69 μg(8 %)
Vitamin B₁₂3.78 μg(126 %)
Vitamin C12.9 mg(14 %)
Potassium1,133.01 mg(28 %)
Calcium143.71 mg(14 %)
Magnesium97.53 mg(33 %)
Iron2.13 mg(14 %)
Iodine172.02 μg(86 %)
Zinc2.36 mg(30 %)
Saturated fatty acids37.59 g
Cholesterol691.85 mg

Ingredients

for
2
For the omelets
400 grams Sweet potato
1 shallot
2 tablespoons 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 tablespoons butter
50 grams Whipped cream
salt
peppers (freshly ground)
How healthy are the main ingredients?
Sweet potatoWhipped creamCornWhipped creamshallotsalt

Preparation steps

1.

For the omelets, peel the sweet potatoes and cook in salted water. Drain and allow to cool. Then press through a ricer.

2.

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).

3.

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.

4.

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.

5.

To serve, place the omelets on plates, spread the filling on top and fold omelets.