Omelet with Roasted Vegetables
Omelet with Roasted Vegetables - Tasty egg dish with a Mediterranean touch.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 36 μg | (80 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 284 mg | (299 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 438 mg |
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 large Zucchini
- 1 red onion
- 2 Tbsps black, pitted Olives
- 2 Tbsps olive oil
- salt
- peppers
- 4 stalks oregano
- 8 eggs
- 4 Tbsps
- 4 tsps Canola oil
- 4 tsps Basil pesto (40 grams or approximately 1.5 ounces)
Preparation steps
Rinse the vegetables, and peel the zucchini and onion. Cut the peppers into bite size pieces, and the zucchini and onion into thin slices.
Toss the peppers, zucchini, onion and olives with olive oil, salt and pepper, and spread on a baking sheet. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes, turning occasionally.
Meanwhile rinse the oregano, shake dry and remove the leaves.
Crack 2 eggs into a bowl, add salt and whisk with 1 tablespoon milk. Heat 1 teaspoon of canola oil in a small pan, pour in the eggs and bake an omelet over low heat, about 7 minutes. Repeat to make 4 omelettes total.
Place each omelet onto a plate, spread 1 teaspoon of pesto over the top, and serve with roasted vegetables. Garnish with oregano.
