We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Savory Chestnut and Herb Omelette
Savory Chestnut and Herb Omelette

Savory Chestnut and Herb Omelette
A protein-rich omelette with a unique twist of chestnuts and fresh herbs.
Savory Chestnut and Herb Omelette
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     chestnut
  • 10
    g
     butter
  • 50
    ml
     milk
  • 5
    g
     parsley
  • 2
    g
     thyme
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 20 minutes
Savory Chestnut and Herb Omelette
Instructions:
  1. Preheat a non-stick frying pan over medium heat.
  2. Chop the chestnuts into small pieces.
  3. In a bowl, whisk together eggs, milk, salt, and black pepper.
  4. Melt butter in the pan and add chopped chestnuts, cooking until slightly golden.
  5. Pour the egg mixture over the chestnuts and sprinkle with chopped parsley and thyme.
  6. Cook until the edges start to set, then gently fold the omelette in half.
  7. Continue cooking until the omelette is fully set but still soft inside.
  8. Serve immediately.
Nutrition Per Serving 250 g Per 100g
Energy 500 kcal 200 kcal
Protein 24 g 9.6 g
Fibre 4 g 1.6 g
Salt 1 g 0.4 g
Sugar 3 g 1.2 g
Carbohydrates 30 g 12.0 g
Fat 32 g 12.8 g
  • 3
    item
     egg
  • 100
    g
     chestnut
  • 10
    g
     butter
  • 50
    ml
     milk
  • 5
    g
     parsley
  • 2
    g
     thyme
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Preheat a non-stick frying pan over medium heat.

Chop the chestnuts into small pieces.

In a bowl, whisk together eggs, milk, salt, and black pepper.

Melt butter in the pan and add chopped chestnuts, cooking until slightly golden.

Pour the egg mixture over the chestnuts and sprinkle with chopped parsley and thyme.

Cook until the edges start to set, then gently fold the omelette in half.

Continue cooking until the omelette is fully set but still soft inside.

Serve immediately.

Contact About
Privacy Policy Terms of Service Sitemap