A source of protein and healthy fats, this omelette is packed with vitamins and minerals thanks to spinach and sun-dried tomatoes. The vibrant flavors of curry and lime give the dish uniqueness, making it perfect for breakfast or a light dinner.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Egg | |||
| Sun-dried tomatoes | |||
| Spinach | |||
| Lime | |||
| Sesame oil | |||
| Curry | |||
| Cilantro | |||
| Fresh thyme (thymus) | |||
| Lime zest | |||
| Herbs de Provence ↺ | |||
| Cooking salt | to taste | ||
| Product release: | 272 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 8 | ||
| 3 | ||
16 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 10.2 |
| Digestible proteins | 6.9 |
| Fats | 11.5 |
| Net carbohydrates | 10.3 |
| Calories | 183 kcal |
| Indexes | |
| Glycemic index | 5.9 |
| Glycemic load | 1.6 |
| Insulin index, II | 28 |
| Disease inflammatory index, DII | -0.19 |
| Antioxidant, ORAC | 2 399 |
| Weight loss | Detention | Set |
|---|---|---|
| 19% | 14% | 11% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine11%
- Tryptophan48%
- Phenylalanine23%
- Methionine32%
- Threonine22%
- Lysine34%
- Valin22%
- Isoleucine33%
- Leucine28%
- ClassQty, g
- Omega-30.07
- Omega-62.33
- Omega-924.63
- Cholesterol0.21
- Saturated fats0
| Nutrient | % of RDA |
|---|---|
| Selenium | 32322959184 |
| Iron | 2611821144 |
| Phosphorus | 26262637189 |
| Lutein | 14141424?4 |
| Chlorophyll | 14141441?14 |
| Potassium | 13171620119 |
| Coenzyme Q10 | 1313133941 |
| Copper | 1212112574 |
| Manganese | 11151318115 |
| Zinc | 91291922 |
| Iodine | 9961571 |
| Magnesium | 81092554 |
| Calcium | 777776 |
| Sodium | 6661153 |
| Fibers | 5878?5 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 103103103411?206 |
| Oleic acid (Omega-9) | 597467106?82 |
| Arachidonic acid (AA, Omega-6) | 226644132?13 |
| Linoleic acid (Omega-6) | 13191732?38 |
| Palmitic acid (Saturated) | 10101015?20 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 344848120195 |
| Methionine | 243232672416 |
| Lysine | 24343471179 |
| Isoleucine | 24333369178 |
| Leucine | 20282859187 |
| Phenylalanine | 172323482910 |
| Tyrosine | 16221655289 |
| Threonine | 16222246?? |
| Valin | 16222247?7 |
| Selenocysteine | 1515142884 |
| Alanine | 15313177?? |
| Cysteine | 9111129117 |
| Histidine | 8111123?6 |
| Arginine | 7771762 |
| Serin | 6649?2 |
| Proline | 66614?4 |
First, use a blender to beat the eggs (3 pcs.) until smooth with:
- curry seasoning (1 tsp.);
- sesame oil (1 tbsp.);
- spinach (30 g);
- salt (to taste);
- thyme (1 sprig);
- Provençal herbs (½ tsp.).
Then pour the resulting omelet mixture into a dry frying pan.
Add randomly chopped sun-dried tomatoes (50 g) to the mixture. Cover the pan with a lid and cook over low heat until the omelet is fully cooked.
When serving, drizzle the omelet with lime juice and zest (¼ pcs.) and generously sprinkle with fresh cilantro (1-2 sprigs).
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