Omelet with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 448 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams cooked Boiled potato
- 1 Zucchini
- salt
- 150 grams Cherry tomatoes
- 2 scallions
- 1 garlic clove
- 2 Tbsps olive oil
- peppers
- 2 Tbsps freshly chopped Fresh herbs (dill and parsley)
- 8 eggs
- 4 Tbsps Whipped cream
- 2 Tbsps grated Butter cheese
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
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.
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.
Cut omelet into pieces as desired and serve brown bread with butter and cheese.
