Omelettes with Vegetables

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Omelettes with Vegetables
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
393
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie393 cal.(19 %)
Protein16 g(16 %)
Fat34 g(29 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.6 μg(18 %)
Vitamin E5.1 mg(43 %)
Vitamin K23.3 μg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate121 μg(40 %)
Pantothenic acid2.2 mg(37 %)
Biotin31.6 μg(70 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C12 mg(13 %)
Potassium636 mg(16 %)
Calcium117 mg(12 %)
Magnesium39 mg(13 %)
Iron2.7 mg(18 %)
Iodine15 μg(8 %)
Zinc2.2 mg(28 %)
Saturated fatty acids11.5 g
Uric acid17 mg
Cholesterol463 mg
Complete sugar6 g

Ingredients

for
4
For the vegetables
3 Tbsps black, pitted Olives
1 ripe Avocado
3 Tomatoes
1 garlic clove
2 Tbsps olive oil
125 milliliters Whipped cream
salt
freshly ground peppers
For the omelette
8 eggs
3 Tbsps milk
Nutmeg (freshly grated)
How healthy are the main ingredients?
Whipped creamOliveolive oilAvocadoTomatogarlic clove

Preparation steps

1.

Drain the olives and cut into slices. Cut the avocado in half and remove pit. Remove the peel and cut the flesh into small cubes, then toss with lemon juice. Blanch the tomatoes in boiling water, remove skins and cores, then cut into small cubes. Peel the garlic and chop finely, then saute briefly in a hot pan with 1 tablespoon of oil. Add the olives and heavy cream and bring to a boil. Add the tomato and avocado, season with salt and pepper and simmer. 

2.

Beat the eggs with the milk and season with salt, pepper and a pinch of nutmeg.

3.

In a large, nonstick skillet, heat the remaining oil and cook the eggs uniformly by slightly turning and tilting the pan to cover the surrface. Let the egg solidfy a little, then add some of the vegetables on one half and fold over while the egg is still slighty runny. Repeat to make 4 omelettes, then serve with the remaining vegetables. 

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