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899 kcal
15 min.
Omelette with yoghurt and raspberries

Recipe for Omelette with yoghurt and raspberries

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x portion

NaN g

899 kcal

x g

2 kcal

899.5
Calories
45.6g
Prot.
38.3g
Fat
91.5g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Eggs chicken3× portion (180 g)
  • Wholemeal flour15× teaspoon (120 g)
  • Semi-skimmed milk12× tablespoon (120 ml)
  • Natural yoghurt5× teaspoon (60 g)
  • Raspberries, fresh or frozen0.75× handful (37.5 g)
  • Butter4× teaspoon (20 g)
  • Sugar, white2× teaspoon (10 g)
  • Salt1× pinch (0.5 g)
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How to make Omelette with yoghurt and raspberries

  1. 1. Pour the flour into a bowl, add the milk and mix, then add the yolks and sugar.

  2. 2. Add the sale to the egg whites and beat into a stiff foam. Add to the mass with the yolks and gently stir.

  3. 3. Heat the butter and spread over the whole surface of the pan. Pour the dough out over the whole pan.

  4. 4. Fry on a low heat around 5. Then turn it over and fry for about 2 minutes.

  5. 5. Transfer the omelette to a plate, then place the yoghurt on top, and lay out the raspberries.

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