Italian Style Omelette
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 447 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Blanch, peel and roughly chop the tomatoes. Rinse the scallions and slice thinly. Heat 1 tablespoons of olive oil in a large pan and sauté the scallions until softened. Add half of the tomatoes and sauté briefly.
2.
The eggs and milk together until smooth. Stir in the grated parmesan and oregano. Season with salt, pepper and nutmeg and pour half of the mixture into the pan. Cook over low heat until the eggs are set around the edges. Carefully flip and continue cooking for 1-2 minutes. Remove from the pan and repeat with the remaining ingredients. Cut into wedges and serve.
