Chili Omelet
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
48
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 48 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 78 mg | (2 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- Ingredients
- 1 big, red Bell pepper (cleaned and cut into thin strips)
- 1 bunch scallions (cleaned and cut into 7 cm long pieces)
- 3 Tbsps olive oil
- 1 garlic clove (squeezed)
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 5 eggs
- Tabasco sauce
- small Food-safe craft stick
Preparation steps
1.
Heat oil in a pan and saute pepper, garlic and scallions pieces for a few minutes, add vegetable broth and simmer for about 5 minutes. Season with salt and pepper.
2.
Whisk eggs with 1/2 teaspoon salt, pepper and tabasco. Heat oil in a pan and cook omelet until firm. Cut into 16 pieces and place scallions and peppers on each piece. Fold and thread on skewers.
3.
Arrange on plates and sprinkle with scallions, serve.
