Mediterranean Omelette
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 42.4 μg | (94 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 653 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the aubergine saute
- 1 Tbsp Avocado oil (melted)
- 1 onion (finely diced)
- 1 clove garlic cloves (minced)
- 1 Eggplant (finely diced)
- 1 Tbsp oregano (roughly chopped)
- ¼ tsp red peppercorns (crushed)
- For the omelettes
- 12 small eggs
- 2 Tbsps Avocado oil
- oregano
- salt
- freshly ground peppers
Preparation steps
1.
For the aubergine saute: Heat the avocado oil in a saute pan set over a medium heat until hot. Add the onion, garlic, and aubergine, frying gently for 6 - 7 minutes until softened and starting to colour.
2.
Season to taste with chopped oregano, salt, and crushed red pepper; set to one side.
3.
Thoroughly whisk together three eggs in a small bowl with a generous pinch of salt and pepper. Heat half a tablespoon of avocado oil in an omelette pan set over a moderate heat until hot.
4.
Add the egg to the pan and tilt it to let the egg run over the surface of the pan. As the omelette sets, bring its edges towards the centre to allow any uncooked egg to reach the surface of the pan.
5.
Once golden underneath, fold the omelette over and slide onto a serving plate. Repeat steps 3 and 4 for the other omelettes.
6.
Serve with the aubergine saute and a garnish of oregano.
