
Nettle Omelette
@tuduu
The nettle omelette is a delicious appetizer typical of spring cuisine. Nettles, rich in nutrients and with a slightly bitter taste, are cooked and then mixed with eggs to create a tasty and healthy omelette. Perfect to serve as a side dish or cut into pieces for an aperitif.
Difficulty: Medium
Cooking time: 10 minCooking: 10 min
Preparation time: 15 minPreparation: 15 min
Country: Italia
Ingredients
No. Servings
- Eggs
77 - Milk
4Tablespoons4Tablespoons - White flour
1Teaspoon1Teaspoon - Spring onion
11 - Soft salami
100G100G - Saltto taste
- Pepperto taste
- Washed steamed drained and chopped nettle tips
250G250G
Preparation
- STEP 1 OF 3
Beat the eggs with the flour, milk, salt, and pepper, add the crumbled salami and incorporate the nettles, mixing well.
- STEP 2 OF 3
Heat the butter in a pan, sauté the chopped spring onion, pour in the mixture, let it brown, flip it over, and cook on the other side.
- STEP 3 OF 3
Serve with fresh salad.
Suggestions
Non-stick pan
Wooden spoon
General Information
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 151.46 |
Carbohydrates (g) | 1.96 |
of which Sugars (g) | 0.93 |
Fat (g) | 10.48 |
of which Saturates (g) | 3.61 |
Protein (g) | 11.79 |
Fiber (g) | 1.3 |
Sale (g) | 0.28 |
- Proteins11.79g·46%
- Carbohydrates1.96g·8%
- Fats10.48g·41%
- Fibers1.3g·5%