Omelet with Tomato and Feta Cheese

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Average: 5 (1 vote)
(1 vote)
Omelet with Tomato and Feta Cheese

Omelet with Tomato and Feta Cheese - Tasty egg dish with a Mediterranean touch.

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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
231
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein16 g(16 %)
Fat16 g(14 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.2 μg(16 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate107 μg(36 %)
Pantothenic acid2 mg(33 %)
Biotin30.9 μg(69 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C13 mg(14 %)
Potassium355 mg(9 %)
Calcium127 mg(13 %)
Magnesium24 mg(8 %)
Iron2.3 mg(15 %)
Iodine24 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids5.7 g
Uric acid12 mg
Cholesterol445 mg

Ingredients

for
4
Ingredients
8 eggs
100 milliliters
salt
peppers
Nutmeg
3 tomatoes
50 grams Feta
4 stalks Basil
1 tablespoon Canola oil
How healthy are the main ingredients?
FetaeggsaltNutmegtomatoBasil

Preparation steps

1.

Beat the eggs with the milk. Season to taste with salt, pepper, and freshly grated nutmeg.

2.

Rinse and quarter the tomatoes. Remove the seeds and finely dice. Cut the feta cheese into small cubes. Rinse and dry the basil, then chop the leaves.

3.

Heat the oil in a pan. Sauté the tomato briefly over medium heat. Add the feta cheese, then pour the egg over it. Stir until the omelet begins to set. Simmer for about 2 minutes, covered, over low heat.

4.

Divide the omelet into quarters, then transfer to 4 plates. Garnish with the chopped basil, and serve.