• med fat 7.55g 7.55%
  • med sat fat 2.30g 2.30%
  • low salt 101.48mg 0.10%
  • low sugar 0.35g 0.35%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven to 170°C.
  2. Clean mushrooms by wiping with a moist cloth and remove stalks. Place the mushrooms on a baking tray with the tops facing down.
  3. Place one thyme branch and a few pieces of minced garlic on each mushroom. Spray with olive/canola oil.
  4. Season with freshly ground pepper and sea salt. Bake in the oven for 10min until cooked.
  5. Whisk eggs in a large mixing bowl.
  6. Heat a large frypan with olive/canola oil spray. Add eggs to the frypan and with a wooden spoon gently mix eggs around the pan for 30 seconds.
  7. Place the mushrooms evenly around the pan on top of the eggs and leave over a low flame to cook and set.
  8. The omelette is ready when the eggs are still a little bit soft on top.
  9. Season with salt and pepper. Sprinkle with chopped parsley and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
113.00g
100.00g
Energy (kJ)
536.63kJ
474.89kJ
Protein (g)
11.70g
10.35g
Total fat (g)
8.53g
7.55g
- Saturated fat (g)
2.60g
2.30g
- Polyunsaturated fat (g)
0.83g
0.73g
- Monounsaturated fat (g)
3.53g
3.12g
Cholesterol (mg)
307.50mg
272.12mg
Carbohydrate-available (g)
1.43g
1.27g
CarbohydrateSE (g)
0.46g
0.41g
- Sugars (g)
0.40g
0.35g
Water (g)
87.79g
77.69g
Dietary fibre (g)
1.83g
1.62g
Thiamin (mg)
0.07mg
0.06mg
Riboflavin (mg)
0.45mg
0.40mg
Niacin (mg)
0.89mg
0.79mg
Niacin equivalents (mg)
3.96mg
3.50mg
Vitamin C (mg)
5.27mg
4.67mg
Total folate (ug)
52.23ug
46.22ug
Total vitamin A equivalents (ug)
157.13ug
139.05ug
Retinol (ug)
131.20ug
116.11ug
Beta carotene equivalents (ug)
155.35ug
137.48ug
Sodium (mg)
114.68mg
101.48mg
Potassium (mg)
227.88mg
201.66mg
Magnesium (mg)
11.90mg
10.53mg
Calcium (mg)
39.81mg
35.23mg
Phosphorus (mg)
156.93mg
138.87mg
Iron (mg)
1.47mg
1.30mg
Zinc (mg)
0.82mg
0.73mg

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