Pasta and Vegetable Omelette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 50 grams dried Mushrooms (such as shiitake or porcini mushrooms)
- 1 Eggplant
- 1 Tbsp olive oil
- 100 grams Cherry tomatoes
- 1 Red Hungarian wax pepper
- 1 Zucchini
- 30 grams black Olives (pitted)
- 400 grams Penne
- salt
- 200 milliliters Whipped cream
- 100 milliliters milk
- 4 eggs
- peppers (from the mill)
- 1 pinch freshly ground Nutmeg
- 2 garlic cloves
- 1 tsp pickled, green peppercorns
- 100 grams grated Mountain cheese
Preparation steps
Soak mushrooms in plenty of water. Rinse the eggplant, cut into cubes and sauté 2-3 minutes in hot olive oil. Rinse the cherry tomatoes. Rinse the Hungarian wax peppers, cut into rings and remove the seeds. Rinse the zucchini, halve lengthwise and cut into slices. Cut olives in half.
Cook penne in boiling salted water until al dente, then drain and rinse with cold water.
Preheat the oven to 200° (approximately 400°F).
Mix cream with the milk and the eggs, whisk well and season with salt, pepper and nutmeg. Peel garlic cloves and pass through a press into the eggs. Stir in peppercorns. Drain mushrooms and press out the water.
Place the pan in an oven-proof pan. Mix with the zucchini, eggplant, mushrooms, olives and cherry tomatoes and pour in the egg mixture. Sprinkle with cheese and bake in preheated oven for about 30 minutes. After half of the cooking time, top with the Hungarian wax pepper rings and finish cooking. Serve hot.
