• high fat 11.15g 11.15%
  • med sat fat 2.94g 2.94%
  • low salt 95.83mg 0.09%
  • low sugar 0.45g 0.45%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine the eggs, salmon, pepper and spring onion.
  2. Heat the peanut oil in a pan or wok and fry the beans over moderate heat for 1 minute until they are slightly softened.
  3. Pour in the egg mixture, tilting the pan from time to time to allow the runny centre to flow to the sides of the pan.
  4. Continue to cook, turning the omelette over to the other side in sections.
  5. When the eggs begin to set and the outside is rich golden brown, remove to a warm serving plate. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
221.07g
100.00g
Energy (kJ)
1441.07kJ
651.87kJ
Protein (g)
29.10g
13.16g
Total fat (g)
24.66g
11.15g
- Saturated fat (g)
6.51g
2.94g
- Polyunsaturated fat (g)
4.86g
2.20g
- Monounsaturated fat (g)
10.74g
4.86g
Cholesterol (mg)
424.70mg
192.11mg
Carbohydrate-available (g)
1.49g
0.67g
CarbohydrateSE (g)
1.49g
0.67g
- Sugars (g)
1.01g
0.45g
Water (g)
163.16g
73.80g
Dietary fibre (g)
1.19g
0.54g
Thiamin (mg)
0.10mg
0.05mg
Riboflavin (mg)
0.60mg
0.27mg
Niacin (mg)
3.37mg
1.52mg
Niacin equivalents (mg)
10.58mg
4.79mg
Vitamin C (mg)
10.00mg
4.52mg
Total folate (ug)
92.70ug
41.93ug
Total vitamin A equivalents (ug)
226.50ug
102.46ug
Retinol (ug)
197.10ug
89.16ug
Beta carotene equivalents (ug)
179.50ug
81.20ug
Sodium (mg)
211.85mg
95.83mg
Potassium (mg)
404.00mg
182.75mg
Magnesium (mg)
38.81mg
17.56mg
Calcium (mg)
214.40mg
96.98mg
Phosphorus (mg)
358.18mg
162.02mg
Iron (mg)
2.87mg
1.30mg
Zinc (mg)
1.82mg
0.82mg

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