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Pesto Omelet

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.7184
Energy (kCal)449.05
Carbohydrates (g)11.4621
Total fats (g)31.211
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine eggs and tomato in a small bowl and set aside. | 2. Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges. | 3. Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary. | 4. While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese. | 5. Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 beaten 286.0 1.44 25.12 19.02
    tomato 1 diced 16.38 3.5399 0.8008 0.182
    red pepper 1/4 cup sliced roasted drained 15.0 3.3038 0.7012 0.165
    pesto sauce 2 tablespoons 131.67 3.1784 3.0964 11.844000000000001
    romano cheese 2 tablespoons shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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