Herb Omelet with Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 193.4 μg | (322 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 35.9 μg | (80 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 452 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 eggs
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground peppers
- 1 Tbsp butter
- 200 grams Oak leaf lettuce
- 4 Tomatoes
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 3 Tbsps Canola oil
Preparation steps
1.
Beat the eggs with salt and pepper to taste. Whisk in parsley. Heat canola oil in a large, non-stick skillet. Pour in eggs and cook until set, then slide out omelet, roll up and keep warm.
2.
Rinse the lettuce, trim and spin dry.
3.
Rinse the tomatoes, cut into quarters, remove seeds and dice.
4.
Mix vinegar with salt and pepper to taste and whisk in oil. Mix with the tomatoes and the lettuce leaves. Cut omelet into slices and place on the salad.
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