Pepper and Pumpkin Omelette
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 457 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- ½ Muscat de Provence squash (approx. 300 g, finely diced)
- 4 pointed peppers (red and green, finely diced)
- ⅜ cup vegetable stock
- 8 eggs
- ⅔ cup cream
- Nutmeg (freshly grated)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat the oil in a frying pan and sweat the onions until translucent. Add the squash flesh and peppers and fry briefly. Deglaze with the stock and braise the squash for 5-8 minutes.
3.
Mix together the eggs and cream and season with salt, ground black pepper and nutmeg, then pour the mixture over the vegetables.
4.
Stir to distribute the ingredients evenly and leave to cook for a short while, then put the pan in the oven and bake for around 15 minutes.
5.
Remove from the oven and serve.
