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Tomato- and Arugula-stuffed Omelette
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
367
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 115.6 μg | (193 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 492 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 150 grams Tomatoes
- 2 tsps balsamic vinegar
- salt
- freshly ground pepper
- 1 bunch small Arugula
- 4 eggs
- 2 Tbsps Crème fraiche
- 2 Tbsps clarified butter
Preparation steps
1.
Blanch tomatoes for a few seconds, then skin, quarter, and finely dice. Season with balsamic vinegar, salt and pepper.
2.
Rinse and spin dry arugula, remove tough stems when necessary and coarsely chop. Mix eggs with crème fraîche and season with salt and pepper.
3.
Let the egg mixture thicken over medium heat in a large pan with the clarified butter. Put the tomatoes and arugula on it. Flip one half of the omelette over onto the other to create an omelette. Cut and serve on warmed plates.
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