Omelettes with Zucchini and Cherry Tomatoes
Healthy, because
Even smarter
Nutritional values
The omelette with zucchini has a considerable amount of high quality protein due to the chicken eggs, which the body can use as a building material. The zucchini scores with the mineral potassium, which is important for a balanced fluid balance.
The omelette with zucchini can also be refined with any other herbs you like - the fresh seasonings contain essential oils that can flatter the stomach and relieve discomfort.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 551 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 10 eggs
- 3 Tbsps Whipped cream
- 2 Tbsps freshly cut Basil
- salt
- peppers
- 2 Zucchini
- 9 ozs Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
Preparation steps
Beat eggs with cream and stir in basil. Season with salt and pepper.
Rinse, trim and cut zucchini into pieces. Rinse and halve tomatoes. Peel and finely chop garlic. Gently mix vegetables together and season with salt and pepper. In a pan, sauté vegetables in a little hot oil, 3-4 minutes. Remove from pan. Pour a quarter of the eggs into the pan and top with a quarter of the vegetables. Mix to combine and cook until eggs are set and golden-brown, 4-5 minutes. Remove from pan. Continue cooking omelettes until ingredients are used up.
