Green Omelet Roll with Spinach and Red Fish
Vitamin K
cobalt (Co)
selenium (Se)
Omega-3
Vitamin B12
Vitamin A
Description
Delicate spinach omelet roll with cream cheese and lightly salted salmon — a light breakfast or snack.
- Wash, dry and finely chop the spinach.
- In a bowl, whisk eggs with salt and dried garlic, add 50 g of spinach and stir.
- Heat a pan with sunflower oil, pour in the egg mixture and cook over medium heat under a lid for 3-4 minutes until set.
- Flip the omelet and cook for another 1-2 minutes.
- Transfer the omelet to a board or plate and let it cool slightly.
- Spread cream cheese over the entire surface of the omelet.
- Top with lightly salted salmon cut into thin slices.
- Cut the cucumber into thin strips and place on top of the fish.
- Add the remaining 10 g of fresh spinach.
- Carefully roll the omelet into a tight roll.
- Let the roll rest for 2-3 minutes, then slice into portions.
500
163 kcal / 100 g
kcal
29.0 g
9.5 g / 100 g
Protein
6.4 g
2.1 g / 100 g
Carbohydrates
39.1 g
12.8 g / 100 g
Fats
5.0 g
1.6 g / 100 g
Ash
1.5 g
0.5 g / 100 g
Fiber
74.1%
Water
3.9 g
1.3 g / 100 g
Sugars
1.44 g
0.47 g / 100 g
Omega-3
8.15 g
2.66 g / 100 g
Omega-6
12.2 g
4.0 g / 100 g
SFA
