Omelettes with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 31.6 μg | (70 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 463 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
Beat the eggs with the milk and season with salt, pepper and a pinch of nutmeg.
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.
