A source of protein and healthy fats, this dish is rich in vitamins and minerals thanks to parsnip and parsley. It has a rich flavor from olives and caviar, making it perfect for a hearty breakfast.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Egg | |||
| Pasternak | |||
| Olives | |||
| Ghee butter | |||
| Pike caviar | |||
| Parsley | |||
| Garlic | |||
| Thyme | |||
| Chili pepper | to taste | ||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 327 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 5 | ||
| 10 | ||
| 2 | ||
27 | ||
|---|---|---|
| Proteins | 7.9 |
| Digestible proteins | 7.1 |
| Fats | 10.4 |
| Net carbohydrates | 5.5 |
| Calories | 144 kcal |
| Indexes | |
| Glycemic index | 31.1 |
| Glycemic load | 3.6 |
| Insulin index, II | 36 |
| Disease inflammatory index, DII | -0.16 |
| Antioxidant, ORAC | 3 154 |
| Weight loss | Detention | Set |
|---|---|---|
| 15% | 11% | 9% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 136136136546?273 |
| Oleic acid (Omega-9) | 51645891?71 |
| Palmitic acid (Saturated) | 21212132?42 |
| Arachidonic acid (AA, Omega-6) | 185537110?11 |
| Stearic acid (Saturated) | 11141419?28 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 28393998164 |
| Lysine | 20282857147 |
| Isoleucine | 20282857147 |
| Methionine | 182424511812 |
| Leucine | 16232349156 |
| Selenocysteine | 1313112373 |
| Tyrosine | 13181346238 |
| Alanine | 13262664?? |
| Phenylalanine | 13181838238 |
| Threonine | 13181838?? |
| Valin | 13181837?6 |
| Cysteine | 8992496 |
| Histidine | 79919?5 |
| Arginine | 6661451 |
| Serin | 5538?2 |
| Proline | 55511?3 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Dice the parsnip (100 g) into small cubes, and cut the olives (2 tbsp) in half. Mince the garlic (1 clove), as well as the parsley stems (3-4 sprigs) and chili pepper (to taste).
In a separate bowl, lightly beat the eggs (3 pcs) with a fork.
In a skillet, heat the ghee (1 tbsp) and sauté the garlic, parsley stems, and chili pepper until fragrant.
Then add the diced parsnip and olives. Season the mixture with salt and thyme (1-2 sprigs). Simmer over medium heat for about 4-5 minutes, until the parsnip is slightly golden.
After that, carefully pour the beaten eggs into the skillet, stir, and continue cooking over medium-low heat until the omelet is fully cooked.
When the dish is ready, garnish it with fresh parsley and pike caviar (1 tbsp) before serving.
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