Omelets with Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 32.5 μg | (72 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 250 milliliters milk
- 4 Tbsps Parmesan
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp butter
- 200 grams Peas
- 300 grams button Mushroom
- 1 onion
- ½ Bell pepper
- 2 Tbsps sunflower oil
Preparation steps
1.
Blanch peas in boiling salted water for 5 minutes and drain well. Clean mushrooms and cut into slices. Peel onion and dice. Trim bell pepper, remove seeds, cut into strips and dice. Heat oil in a pan, add mushrooms, onion, peas and bell pepper and stir over medium heat for about 3 minutes. Season with salt and pepper and set aside.
2.
Whisk eggs with milk and Parmesan. Season with salt, pepper and 1 level teaspoon nutmeg. In a small pan, heat the butter, add half of the egg mixture and cook until thickened over low heat. Then turn and bake until golden brown on both sides. Cook remaining egg mixture in the same manner.
3.
Slice omelets in half and serve topped with the vegetables.
