Potato and Vegetable Omelette
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 57 μg | (95 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 388 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 medium potatoes (peeled and sliced)
- salt (to taste)
- 3 Tbsps olive oil
- 1 medium onion (chopped)
- 1 clove garlic cloves (minced)
- 1 medium, red Bell pepper (diced)
- 1 medium, yellow or orange Bell pepper (cut into strips)
- 1 cup fresh Broccoli (florets)
- ⅔ cup ham (chopped)
- 8 slices cooked Bacon (crumbled)
- 6 large eggs
- ½ cup Cheddar cheese (grated)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cook the sliced potatoes in boiling, salted water for 5 minutes or until tender. Drain thoroughly.
2.
Meanwhile, heat half of the oil in a large nonstick frying pan. add the onions, garlic, peppers and broccoli, cook until tender, about 6 to 8 minutes. Transfer to a small bowl and set aside
3.
Heat the remaining oil in the pan, add the potatoes and cook for 6 to 8 minutes, stirring occasionally. Add the onion mixture, ham and half of the crumbled bacon and distribute evenly over the potatoes.
4.
Beat the eggs, add the grated cheese and season with pepper to taste. Pour the eggs evenly over the mixture, lifting the vegetables gently with a wooden spatula so that the eggs reach the bottom of the pan. Sprinkle the remaining crumbled bacon over the top. Cook over medium-low heat for about 10 minutes or until the eggs are set.
5.
Cut into wedges. Serve hot or at room temperature.
