Omelet with Roasted Vegetables

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Omelet with Roasted Vegetables

Omelet with Roasted Vegetables - Tasty egg dish with a Mediterranean touch.

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
392
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie392 cal.(19 %)
Protein19 g(19 %)
Fat28 g(24 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A0.8 mg(100 %)
Vitamin D3.2 μg(16 %)
Vitamin E10.2 mg(85 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.4 mg(62 %)
Vitamin B₆1 mg(71 %)
Folate208 μg(69 %)
Pantothenic acid2.3 mg(38 %)
Biotin36 μg(80 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C284 mg(299 %)
Potassium820 mg(21 %)
Calcium150 mg(15 %)
Magnesium64 mg(21 %)
Iron4.3 mg(29 %)
Iodine18 μg(9 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.7 g
Uric acid51 mg
Cholesterol438 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Oliveolive oilZucchinionionsaltoregano

Preparation steps

1.

Rinse the vegetables, and peel the zucchini and onion. Cut the peppers into bite size pieces, and the zucchini and onion into thin slices.

2.

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.

3.

Meanwhile rinse the oregano, shake dry and remove the leaves.

4.

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.

5.

Place each omelet onto a plate, spread 1 teaspoon of pesto over the top, and serve with roasted vegetables. Garnish with oregano.