Paprika Omelette with Herbs
Paprika omelette with herbs - Tastes good for breakfast as well as for dinner. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This omelette is rich in valuable protein from the eggs while the essential oils from the herbs are beneficial for digestion.
This paprika omelette with herbs is quick to prepare, making it a perfect weekday breakfast.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 597 mg | (60 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 466 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 eggs
- salt
- peppers
- 2 handfuls mixed Fresh herbs (e.g. basil, parsley, thyme, dill)
- 3 ½ ozs chickpeas (drained weight)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps olive oil
- 2 ½ ozs pecorino romano (or other hard cheese)
Kitchen utensils
Preparation steps
Beat the eggs, salt, pepper and whisk well. Wash herbs, shake dry and chop half. Add the chopped herbs to the egg mixture.
Drain the chickpeas, rinse and drain well. Clean, wash, halve and cut the peppers into strips. Heat 1 tbsp olive oil in a frying pan, add chickpeas and pepper strips and fry over medium heat for 3-5 minutes, turning. Season with salt and pepper and set aside. Finely grate the pecorino.
Heat ½ tablespoon olive oil in another small frying pan. Pour in half of the egg mixture, covering the entire bottom of the pan. Cover and cook over low heat for about 5-7 minutes until set. Place half of the vegetables and half of the cheese on one side of the omelet. Fold the omelette in and transfer to a plate. Do the same for the second omelette.
Roughly chop remaining herbs and spread on top of omelettes. Serve immediately.
