Omelet with Zucchini and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 441 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Rinse and peel the vegetables. Cut the bell peppers into quarters, remove the seeds and ribs and cut into narrow strips. Coarsely grate the zucchini. Peel the garlic and chop finely. Rinse and trim the scallions and cut into thin rings.
Heat oil in a hot pan and sweat the garlic until it becomes glassy. Add the spring onions, the bell peppers and the zucchini to the pan and fry, tossing occasionally. Season with salt and pepper.
Mix the eggs and milk together and stir in the chopped fresh thyme. Season with salt, pepper and nutmeg and pour over the vegetables. Gently rotate and tilt the pan to allow the egg mixture to flow evenly and set. Bake in the oven for 10-15 minutes until done.
Cut the omelet into pieces and garnish with basil and thyme. Serve with freshly grated Parmesan and toasted ciabatta slices.
