Basque-style Omelette
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 472 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 medium onion (peeled and sliced)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 cup cooked ham (cubed)
- 1 red Bell pepper (rinsed; trimmed and sliced)
- 1 yellow Bell pepper (rinsed; trimmed and sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 eggs
- ¼ cup milk
- 1 pinch freshly ground Nutmeg
Preparation steps
1.
Heat 1 tablespoon olive oil in an oven-proof skillet set over medium-high heat. Saute the onion, garlic and ham until the onion is translucent. Add the peppers and continue cooking, adding more oil if needed, until peppers are tender. Season to taste with salt and pepper.
2.
Meanwhile, beat the eggs and milk in a medium bowl. Add a pinch of nutmeg and pour over the vegetables and ham. Do not stir. Reduce heat to low and cook until the eggs set. If the tops of the eggs need further cooking, place the pan under the broiler for a minute or two, to finish off.
3.
Serve from the pan or transfer to individual plates and serve.
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