296 Calories
14g Protein
14g Fat
28g Carbs
1. Peel banana and slice. Wash raspberries.
2. Heat butter over medium heat in a small nonstick skillet,
3. Beat the eggs with a fork in a medium bowl
4. Add egg mixture to the skillet over medium heat.
5. When eggs are almost set (takes around 3-5 minutes), spread fruit mixture over one side
6. Fold omelet over filling
7. Cover and cook for 2 minutes
8. Slide onto serving plate
9. Top with cinnamon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 243 | ||
Calories from Fat: 60 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20mg | 6 % | |
Sodium 286mg | 10 % | |
Potassium 780.8mg | 21 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 33g | ||
Protein 9.9g | 14 % | |
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: 243
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