Turkey pepper steak in soy cream sauce
Peel and finely chop the garlic and onion. Chives wash, shake dry and cut into fine rolls. Wash the turkey cutlets, dab dry and season with pepper. Heat a...
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Omelet zucchini burger
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
431
Calories
32 g
Carbohydrates
21 g
Protein
22 g
Fat
Ingredients:
 | Tomatoes (fresh) | ¼ (37,5 g) |
 | Cow's milk, whole milk (1.5% fat) | 1 Teaspoon |
 | Olive oil | 1 Teaspoon |
 | Iceberg lettuce (fresh) | ⅒ (10 g) |
 | Whole grain rolls | 1 (65 g) |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 5 g |
 | Turkey breast (very tender) | 25 g |
 | Zucchini (fresh) | ⅕ (35 g) |
 | Herb curd (light) | 1 Teaspoon |
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Preparation:
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:
Bowl
Coated pan
Cutting board
Fork
Kitchen knife
Stove
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