Try this Omelet with potato, feta and rye-flour breaded vegetable roots recipe, or contribute your own.
Suggest a better descriptionBoil the potatoes.
Turn the root vegetables in a little oil and then flour and salt. Fry in a little oil in a hot pan.
Whip the eggs, milk, salt and pepper together for 1 min.
Heat the frying pan and melt the butter. Use moderate heat. The pan is ready when the butter stops foaming. Pour the eggmix into the pan. Let the bottom set. Lift up the corners of the omelet and tilt the pan, letting the eggs run under the bottom. Let it set until it's smoking from the sides.
Add potato and feta on one half of the omelet. Flip the other half over the omelet and serve.
Source: Verdens bedste kur (2012) Bitz & Astrup, Politikens forlag
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 641 | ||
Calories from Fat: 464 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 400.1mg | 123 % | |
Sodium 426mg | 15 % | |
Potassium 397.4mg | 10 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 23.7g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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