Omelet with Vegetables

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Omelet with Vegetables
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
312
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein14.45 g(15 %)
Fat20.71 g(18 %)
Carbohydrates14.86 g(10 %)
Sugar added0 g(0 %)
Roughage2.23 g(7 %)
Vitamin A375.16 mg(46,895 %)
Vitamin D3.61 μg(18 %)
Vitamin E9.27 mg(77 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.56 mg(51 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.29 mg(21 %)
Folate108.71 μg(36 %)
Pantothenic acid0.37 mg(6 %)
Biotin1.97 μg(4 %)
Vitamin B₁₂2.23 μg(74 %)
Vitamin C20.84 mg(22 %)
Potassium529.06 mg(13 %)
Calcium78.09 mg(8 %)
Magnesium31.1 mg(10 %)
Iron1.02 mg(7 %)
Iodine108.15 μg(54 %)
Zinc0.49 mg(6 %)
Saturated fatty acids6.8 g
Cholesterol330.35 mg

Ingredients

for
4
Ingredients
200 grams
1
150 grams
2
1
2 tablespoons
2 tablespoons
freshly chopped Fresh herbs (dill and parsley)
8
4 tablespoons
2 tablespoons

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Cut the potatoes into slices. Rinse, trim and slice the zucchini. Place in salted boiling water for about 10 minutes. Then pat dry. Rinse and halve the tomatoes. Rinse, trim and cut scallions into thin rings.

3.

Peel garlic and finely chop. Sauté together with the scallions in hot oil in a nonstick pan for 1-2 minutes. Add the zucchini and potatoes and saute for 1-2 minutes. Season with salt and pepper. Sprinkle with the herbs and add the tomatoes. Whisk the eggs with the cream and the cheese, season with salt and pepper and pour over the vegetables. Cook until golden brown about 3-4 minutes and let thicken. With the help of a large plate, slide out omelet and cook on the second side for 3-4 minutes until golden brown.

4.

Cut omelet into pieces as desired and serve brown bread with butter and cheese.