A toast with omelet, very easy and quick to prepare, perfect for a time-saving lunch or dinner. It can be filled as desired.
Step 1 of 5: Beat an egg with a pinch of salt and the spices you prefer.
Step 2 of 5: Add a drizzle of oil to a non-stick pan and, when it is hot, pour in the beaten egg.
Step 3 of 5: Soak the slices of sandwich bread on both sides, cook for a few minutes, and turn them with the help of a spatula.
Step 4 of 5: Fill as desired and close it back up by folding the omelet inward.
Step 5 of 5: Cook the toast for a few more minutes on each side until nicely golden.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
| Average values | Per serving605 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 3,292 kJ787 kcal | 544 kJ130 kcal |
| Fat | 28.98 g | 4.79 g |
| of which saturated fatty acids | 11.25 g | 1.86 g |
| Carbohydrates | 82.95 g | 13.71 g |
| of which sugars | 14.16 g | 2.34 g |
| Fibre | 9.68 g | 1.6 g |
| Protein | 43.8 g | 7.24 g |
| Salt | 2.78 g | 0.46 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
