Baked Tomato Omelet with Pumpkin Seed Oil

4.4
Average: 4.4 (5 votes)
(5 votes)
Baked Tomato Omelet with Pumpkin Seed Oil
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
282
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie282 cal.(13 %)
Protein18 g(18 %)
Fat22 g(19 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.3 μg(17 %)
Vitamin E3 mg(25 %)
Vitamin K15.4 μg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate101 μg(34 %)
Pantothenic acid2 mg(33 %)
Biotin30.1 μg(67 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C9 mg(9 %)
Potassium325 mg(8 %)
Calcium151 mg(15 %)
Magnesium42 mg(14 %)
Iron2.6 mg(17 %)
Iodine14 μg(7 %)
Zinc2.6 mg(33 %)
Saturated fatty acids7.5 g
Uric acid12 mg
Cholesterol449 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
8 eggs
2 Tomatoes
1 garlic clove
salt
peppers (freshly ground)
butter (for greasing)
2 Tbsps grated Mountain cheese (such as Gruyere)
2 Tbsps Pumpkin seed
1 scallion
1 Tbsp Pumpkin seed oil

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Whisk the eggs in a bowl. Blanch, peel, quarter, deseed and dice the tomatoes. Peel and finely chop the garlic. Stir the tomato and garlic into the eggs. Season with salt and pepper. Pour the mixture into a buttered baking dish (or 4 serving ramekins). Sprinkle with the cheese and pumpkin seeds, and baked until golden brown and set, about 20 minutes. Remove the baked eggs from the oven and sprinkle with the sliced chives and drizzle with the pumpkin seed oil. 

3.

Serve with fresh brown bread.