Egg | 4 medium sized |
Potato | 2 small sized |
Onion | 1 medium sized |
Cultivated mushroom | 8 pieces |
Spinach | 200 g |
Dried tomato | 4 pieces |
Parsley | 5 branches |
Sunflower oil | 3 tablespoons |
Black pepper |
Cut the onion and potatoes into small cubes and finely cut the parsley. Cut the dried tomatoes into long thin strips, finely cut the cleaned mushrooms. Break the washed and dried spinach into pieces with your hands. Sauté the onions and potatoes in a saucepan which is large enough for the oven. After adding the dried tomatoes and mushrooms, continue the sautéing process for further 1-2 minutes. Add the spinach and stir. Beat the eggs in a bowl with black pepper and parsley. Pour the egg mixture over the sauteed ingredients and spread them evenly. Bake the omelet in a preheated 200°C oven for 5 minutes. Bon Appetit!
Nutrition Facts | 1 serving | (%) Daily Value | |||
---|---|---|---|---|---|
Women (age 25-50) | Men (age 25-50) | ||||
Energy | 274 kcal | 14 | 14 | ||
Carbohydrate | 29,4 g | 11 | 11 | ||
Protein | 13,7 g | 24 | 24 | ||
Fat | 11,2 g | 17 | 17 | ||
Fiber | 7,5 g | 25 | 25 | ||
Vitamin A | 611,7 mcg | 76 | 61 | ||
Vitamin E (equivalent) | 5,3 mg | 44 | 38 | ||
Vitamin B2 | 0,6 mg | 47 | 41 | ||
Total Folic Acid | 139,3 mcg | 32 | 32 | ||
Calcium | 140,9 mg | 14 | 14 | ||
Iron | 5,3 mg | 35 | 53 | ||
Zinc | 2,1 mg | 29 | 21 | ||
Vitamin C | 65,6 mg | 66 | 66 | ||
Potassium | 1537,4 mg | 44 | 44 | ||
Phosphorus | 315,6 mg | 45 | 45 | ||
Magnezium | 91,5 mg | 31 | 26 | ||
Vitamin B6 | 0,72 mg | 61 | 49 |
Energy and Nutrition Facts | In 1 serving |
---|---|
Energy | 455 kcal |
Carbohydrate | 54,2 g |
Protein | 25,5 g |
Fat | 14,7 g |
Fiber | 11,4 g |
Vitamin A | 641,7 mcg |
Vitamin E (equivalent) | 6,1 mg |
Vitamin B2 | 0,82 mg |
Total Folic Acid | 174,8 mcg |
Calcium | 338,1 mg |
Iron | 6,9 mg |
Zinc | 4,2 mg |
Vitamin C | 65,8 mg |
Potassium | 1730,3 mg |
Phosphorus | 644,7 mg |
Magnezium | 152,1 mg |
Vitamin B6 | 0,95 mg |
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