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Omelet zucchini burger

Omelet zucchini burger

Preparation time:
15 min
Difficulty level:

Nutritional values:

32 g
21 g
22 g


Tomatoes (fresh)Tomatoes (fresh)¼ (37,5 g)
Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 1 Teaspoon
Olive oilOlive oil 1 Teaspoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅒ (10 g)
Whole grain rollsWhole grain rolls1 (65 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 5 g
Turkey breast (very tender)Turkey breast (very tender) 25 g
Zucchini (fresh)Zucchini (fresh)⅕ (35 g)
Herb curd (light)Herb curd (light) 1 Teaspoon


Step 1:
Wash, clean and coarsely grate the zucchini. Parsley wash, shake dry, pluck off the leaves and chop finely. Cut turkey breast into narrow strips. egg, milk, a little salt and pepper in a small bowl and whisk a fork. Mix in zucchini shavings, parsley and turkey strips.
Step 2:
Heat olive oil in a small coated pan and add the egg mixture. Fry over low heat for 2-3 minutes on one side until it starts to set, then turn over.
Step 3:
In the meantime, cut a wholemeal roll in half, spread with herb curd cheese and place a lettuce leaf on the bottom half of the roll. Place the omelet on top and fold in the overhanging edges or fold over in the middle. Wash the tomatoes, remove the stem and cut into slices. Arrange on top of omelet, place top half of bun on top and serve omelet burger immediately.

Macronutrient distribution:

The recipe Omelet zucchini burger is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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