RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.0996
Energy (kCal)	578.53
Carbohydrates (g)	10.5915
Total fats (g)	44.8992
Fatty acids, total saturated 20:0 (g)	0.0201
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2496
Fatty acids, total polyunsaturated 17:1 (g)	0.0435
Fatty acids, total trans-monoenoic (g)	0.3520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3934
Fatty acids, total saturated 4:0 (g)	0.2276
Fatty acids, total trans (g)	0.4468
Riboflavin (mg)	1.1524
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0200
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.3371
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.4521
Proline (g)	1.3585
Fatty acids, total polyunsaturated 18:1 t (g)	0.3133
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.6565
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	63.7490
Copper, Cu (mg)	0.6957
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1700
Total lipid (fat) (g)	44.8992
Vitamin K (phylloquinone) (g)	1.5600
Cholesterol (mg)	778.5300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1086
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	127.1200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0557
Vitamin A, IU (IU)	1541.1000
Energy (kcal)	578.5300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6798
Fatty acids, total saturated 14:1 (g)	0.1172
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9562
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	1.8365
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1470
Vitamin C, total ascorbic acid (mg)	0.1800
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0655
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	56.1600
Fatty acids, total saturated 16:0 (g)	8.6839
Carbohydrate, by difference (g)	10.5915
Vitamin D (IU)	182.9000
Fructose (g)	0.0000
Fluoride, F (g)	3.1000
Aspartic acid (g)	3.2166
Tyrosine (g)	1.2620
Potassium, K (mg)	535.8000
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	444.2000
Serine (g)	2.2615
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6822
Fatty acids, total trans-polyenoic 22:4 (g)	0.0290
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0125
Fatty acids, total saturated 14:0 (g)	1.1076
Histidine (g)	0.7950
Isoleucine (g)	1.6156
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0804
Niacin (mg)	3.3516
Water (g)	228.4778
Fatty acids, total saturated 8:0 (g)	0.1232
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0384
Carotene, beta (g)	21.6000
Sodium, Na (mg)	705.5300
Iron, Fe (mg)	4.5413
Energy (kJ)	2422.0000
Ash (g)	4.9319
Caffeine (mg)	0.0000
Glycine (g)	1.2498
Fatty acids, total trans-polyenoic (g)	0.0948
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0246
Fatty acids, total saturated 18:2 undifferentiated (g)	9.8204
Fatty acids, total polyunsaturated (g)	10.7433
Vitamin E (alpha-tocopherol) (mg)	2.3823
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4078
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	4.4800
Vitamin D3 (cholecalciferol) (g)	4.4800
Lysine (g)	2.0325
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0583
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.4479
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1219
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.4747
Folate, food (g)	127.1200
Fatty acids, total saturated 20:1 (g)	0.0999
Fatty acids, total monounsaturated (g)	15.7805
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.3242
Fatty acids, total polyunsaturated 16:1 t (g)	0.0387
Fatty acids, total polyunsaturated 17:0 (g)	0.1070
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	598.5620
Fatty acids, total polyunsaturated 16:1 c (g)	0.5601
Fatty acids, total saturated (g)	15.3735
Vitamin B-12 (g)	1.9540
Calcium, Ca (mg)	261.5800
Fatty acids, total saturated 10:0 (g)	0.2835
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.7766
Glutamic acid (g)	4.7092
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0026
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	441.5000
Leucine (g)	2.6514
Folate, DFE (g)	127.1200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0936
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.4708
Threonine (g)	1.3715
Fatty acids, total polyunsaturated 18:1 c (g)	8.8994
Manganese, Mn (mg)	0.6209
Protein (g)	34.0996
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.8272
Betaine (mg)	0.6000
Phosphorus, P (mg)	676.8000
Tocopherol, gamma (mg)	1.0720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Preparation Time
Cooking Time - 25 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat. | 2. Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat. | 3. Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side. | 4. To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filling				-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
dijon mustard	1	tablespoon		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
butter	2	tablespoons		171.0	7.857	5.343	14.4
crab	1	can		-	-	-	-
salad shrimp	1	can		-	-	-	-
sauce				-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
dijon mustard	1	teaspoon		-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
nutmeg	1	dash		-	-	-	-
salt pepper	to taste			-	-	-	-
omelet				-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
salt pepper	to taste			-	-	-	-

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

Cooking in progress....

Seafood Omelets with Creamy Cheese Sauce