Directions:
- In blender puree parsley spring with chilies, chopped onion, salt and sour cream.
- Turn into saucepan then stir in almonds.
- Heat thoroughly but do not boil.
- Beat eggs with water and thyme.
- Cube cream cheese and stir into egg mixture.
- Heat butter in skillet until bubbly then pour in egg mixture.
- Lift omelet edges and tilt omelet pan so uncooked portion flows to bottom of pan and cooks.
- Slide omelet onto heated platter and fold.
- Then pour almond sauce over omelet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1121.76 Kcal (4697 kJ) | ||
| Calories from fat | 914.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.61g | 156% | |
|---|---|---|---|
| Cholesterol | 685.91mg | 229% | |
| Sodium | 1138.77mg | 47% | |
| Potassium | 977.91mg | 21% | |
| Total Carbs | 24g | 8% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 37.29g | 75% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.5mg | 31% | |
| Calcium | 478.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 241.61 Kcal (1012 kJ) | ||
| Calories from fat | 196.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.88g | 156% | |
|---|---|---|---|
| Cholesterol | 147.73mg | 229% | |
| Sodium | 245.27mg | 47% | |
| Potassium | 210.62mg | 21% | |
| Total Carbs | 5.17g | 8% | |
| Sugars | 1.2g | 22% | |
| Dietary Fiber | 1.23g | 23% | |
| Protein | 8.03g | 75% | |
| Vitamin C | 4.9mg | 38% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.2mg | 31% | |
| Calcium | 103.1mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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