Pepper and Courgette Omelette

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Pepper and Courgette Omelette
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 31 min.
Ready in
Calories:
261
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein15.77 g(16 %)
Fat18.57 g(16 %)
Carbohydrates6.5 g(4 %)
Sugar added0 g(0 %)
Roughage1.88 g(6 %)
Vitamin A284.25 mg(35,531 %)
Vitamin D2.65 μg(13 %)
Vitamin E6.61 mg(55 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.51 mg(46 %)
Niacin2.38 mg(20 %)
Vitamin B₆0.28 mg(20 %)
Folate86.98 μg(29 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂1.78 μg(59 %)
Vitamin C46.31 mg(49 %)
Potassium392.99 mg(10 %)
Calcium241.79 mg(24 %)
Magnesium34.61 mg(12 %)
Iron0.87 mg(6 %)
Iodine76.01 μg(38 %)
Zinc0.95 mg(12 %)
Saturated fatty acids6.22 g
Cholesterol235.06 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
1 red Bell pepper (washed and chopped)
16 ounces zucchini (thinly sliced)
2 scallions (washed and cut into rings)
5 eggs
1 tablespoon heavy cream
salt (to taste)
freshly ground Black pepper (to taste)
1 pinch Nutmeg (freshly grated)
2 teaspoons fresh thyme (chopped; plus extra for garnish)
½ cup grated Parmesan
fresh Basil (for garnish)
sliced, toasted crusty Bread (or foccacia)
How healthy are the main ingredients?
zucchiniParmesanolive oilthymeeggsalt

Preparation steps

1.
Preheat oven broiler.
2.
Heat the oil in an 8-inch ovenproof skillet. Add the zucchini and red pepper cook over medium-high heat, stirring, until slightly softened, about 5 minutes. Add the spring onions and continue cooking for an additional 2 to 3 minutes.
3.
In a small bowl, beat the eggs with the cream, season with salt, pepper and nutmeg. Fold in the thyme and Parmesan cheese. Pour the egg mixture over the vegetables. Reduce heat to medium and cook the frittata for about 5 minutes, or until the top is almost set and the bottom is golden.
4.
Place frittata under the hot broiler for 2 to 3 minutes, or until the frittata is fully set and golden.
5.
Cut frittata into wedges, garnish with fresh thyme and basil. Serve with toasted crusty bread or foccacia.