Soufflé Omelette
This recipe should take about 15 mins to cook so there is no reason not
to have a nutritious breakfast. This recipe is low sugar, low carb and
high protein.
Ingredients Method
- 2 eggs, seperated
- ½ tomato
- 2 tbsp. milk
- 10g butter
- 20g ham, light
- 1 handful (40g) spinach leaves
- 2 cup mushrooms, sliced
- Salt and pepper to taste
Method
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Preheat oven to 350 ° F (180 ° C). Whisk the egg yolks, water, salt and pepper just until blended; put aside.
In a medium bowl, beat egg whites until they are stiff but not dry. Gently stir the preparation of yellow in the whites.
Spray a nonstick skillet 8-inch (20 cm) baking oven cooking spray. Heat the pan over medium-high heat. Pour egg mixture into pan; slightly level the surface. Reduce temperature to medium-low and cook until the omelette is puffed on top and lightly browned on bottom, about 5 minutes.
Bake in preheated 350 ° F (180 ° C) until a knife inserted in center comes out clean, 8 to 10 minutes.
Make an incision surface on the outside half of the omelet, garnish one half of the omelette, if desired, then fold the omelet. Serve immediately.Nutrition Table
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Average Serve Average 100g Energy 1290 kJ 414 kj 308 Cal 99 cal Protein 25.1g 8,1g Fat, total 20,6g 6,6g Saturated 9,7g 3,1g Carbohydrate 4,0g 1,3g Sugars 3,9g 1,3g Sodium 459mg 147mg good appetite
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