Filling High Protein Breakfast

Paprika Omelette with Herbs

5
Average: 5 (15 votes)
(15 votes)
Paprika Omelette with Herbs

Paprika omelette with herbs - Tastes good for breakfast as well as for dinner. Photo: Beeke Hedder

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Health Score:
9,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
496
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein31 g(32 %)
Fat34 g(29 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.8 mg(100 %)
Vitamin D3.5 μg(18 %)
Vitamin E10.4 mg(87 %)
Vitamin K37.4 μg(62 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.7 mg(50 %)
Folate208 μg(69 %)
Pantothenic acid2.9 mg(48 %)
Biotin35.7 μg(79 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C243 mg(256 %)
Potassium651 mg(16 %)
Calcium597 mg(60 %)
Magnesium75 mg(25 %)
Iron5.2 mg(35 %)
Iodine45 μg(23 %)
Zinc4.9 mg(61 %)
Saturated fatty acids12.6 g
Uric acid113 mg
Cholesterol466 mg
Complete sugar8 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
4 eggs
salt
peppers
2 handfuls mixed Fresh herbs (e.g. basil, parsley, thyme, dill)
3 ½ ounces chickpeas (drained weight)
1 red Bell pepper
1 yellow Bell pepper
2 tablespoons olive oil
2 ½ ounces pecorino romano (or other hard cheese)
How healthy are the main ingredients?
chickpeaspecorino romanoolive oileggsalt
Preparation

Kitchen utensils

2 Skillets

Preparation steps

1.

Beat the eggs, salt, pepper and whisk well. Wash herbs, shake dry and chop half. Add the chopped herbs to the egg mixture.

2.

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.

3.

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.

4.

Roughly chop remaining herbs and spread on top of omelettes. Serve immediately.