Omelet with Tomatoes and Feta Cheese

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

Omelet with Tomatoes and Feta Cheese - Fixes court for all occasions - whether for lunch of dinner, it always fits!

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein17 g(17 %)
Fat17 g(15 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.7 μg(19 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin6 mg(50 %)
Vitamin B₆0.2 mg(14 %)
Folate123 μg(41 %)
Pantothenic acid2.5 mg(42 %)
Biotin34.2 μg(76 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C25 mg(26 %)
Potassium489 mg(12 %)
Calcium116 mg(12 %)
Magnesium29 mg(10 %)
Iron2.8 mg(19 %)
Iodine26 μg(13 %)
Zinc2 mg(25 %)
Saturated fatty acids6.7 g
Uric acid31 mg
Cholesterol450 mg

Ingredients

for
4
Ingredients
4 tomatoes
100 grams Oyster mushrooms
1 garlic
1 handful parsley (about 30 g)
1 teaspoon Canola oil
salt
peppers
50 grams Feta
8 eggs
2 tablespoons
1 teaspoon butter
How healthy are the main ingredients?
Oyster mushroomFetaparsleytomatogarlicsalt

Preparation steps

1.

Rinse and quarter the tomatoes. Remove the seeds and finely dice. Clean and chop the mushrooms. Peel and finely chop the garlic. Rinse and dry the parsley. Remove the leaves and finely chop.

2.

Heat the canola oil in a pan. Sauté the garlic and mushrooms for 2-3 minutes. Season to taste with salt and pepper. Mix in the tomato and the feta cheese, and stir until combined.

3.

Whisk the eggs with the milk. Heat 1/4 of the butter in a separate pan. Pour 1/4 of the egg mixture in the pan, and cook over medium heat. Season with salt and pepper, spread the filling in the middle, and fold the omelet over the filling. Repeat the process until the egg mixture and feta cheese mixture has all been used.