Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¼ kilo sausage, without casing
- 2 tablespoons non salted butter
- ¼ cup copped onion
- 3 eggs
- Salt
- Ground pepper
- ½ cup cheddar cheese, grated
- Rice steamed
- =
Directions
Cook the sausage in a frying pan over medium heat. Break up the sausage with a wooden spoon. Once sausage is brown, take it out of the frying pan and let it drain on paper towels.
If there is any fat left in the pan make sure to take it out. Put in 1 tablespoon of the butter onto the pan and melt this over medium heat. Add in the baby cabbage and cook until it is transparent.
Beat the eggs with a whisk for 40 seconds in a mixing bowl. Then, add in the salt and pepper and cheese stirring all together. Add in the rest of the butter to the frying pan with baby cabbage . Once this has melted, put the sausage back into the frying pan and let it heat up for a minute. Pour the egg mixture on it and let it cook over medium heat, lifting the pan until the eggs are not runny. Fold in half and serve the omelet with steamed rice or alone.