Omelette with Potatoes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 690 mg | (17 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 6 eggs
- 100 grams Whipped cream
- 50 grams mixed chopped Fresh herbs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Rinse and peel the potatoes. Cut into thin slices. Peel the onion and the garlic and finely chop. Heat half of the olive oil in a pan and fry the potato slices for about 25 minutes over medium heat. During the last 10 minutes, add the onion and garlic. Season with salt and pepper. Place in a bowl and let cool slightly.
2.
Mix the eggs with the cream and herbs. Whisk. Season with salt, pepper, and nutmeg. Add to the potatoes and gently mix. Add the remaining olive oil in the pan and add to the egg-potato mixture. Cook for about 6 minutes, flip, and continue cooking for 4-6 minutes. Serve immediately.
