Stuffed omelet with Parma ham
Preparation
- Cut the zucchini into thin strips.
- Whisked eggs season with salt, pepper and turmeric.
- Lightly fry the zucchini strips in keto margarine, pour the egg mixture over them and let them set. Cut mozzarella and tomatoes into small pieces and spread on the omelet with Parma ham, basil and arugula.
- Fold omelet and enjoy.
Tip: For vegetarian options, use more cheese instead of Parma ham.
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 1 pinch |
| Eggs | 4 |
| Salt, pepper, turmeric, basil | Somewhat |
| KetoMargarine | 1 TBSP. |
| Mozzarella (Galbani) | 70 g |
| Dried tomatoes, without oil | 2-3 |
| Parma ham | 5-6 thin slices |
| Basil pesto (Riesa) | 1 TBSP. |
| Arugula | 1 handful |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 906,9 | 66,0 | 212,2 | 11,2 | 2,7:1 | 2 servings |
| 453,5 | 33,0 | 106,1 | 5,6 | 2,7:1 | 1 serving |