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4 Serves
45 Mins
Boil the vermicelli in a large pot of water until tender, then drain using a colander.
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PolishVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
282 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
184 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
848 mg / 4,700 mgSodium
355 mg / 2,300 mgZinc
6 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
10 g / 28 gSugar
45 g / 50 gSaturated Fat
3 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
In a frying pan, toast the vermicelli with a little oil, sugar, cardamom, and saffron until fragrant.
Whisk the eggs in a mixing bowl and cook them in a non-stick skillet to create a thin omelet.
Serve the sweet vermicelli topped with the savory omelet, garnished with a splash of rose water.
9
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Portuguese