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Ingredients
Omelettes with Vegetables
- 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
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.
(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 %) |