Italian Omelette
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
676
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 77.6 μg | (172 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,107 mg | (28 %) | ||
| Calcium | 708 mg | (71 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 1,118 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Quarter the tomatoes, remove the seeds and coarsely chop. Rinse scallions and cut into thin rings. Heat oil in a pan and sauté the onions until translucent, add half the tomatoes.
2.
Beat the eggs, stir in Parmesan and pour into pan over low heat. Add the remaining ingredients to half of the pan, then once cooked, fold one half over to the other.
