Provencal Vegetable Omelet with Black Olives
Provencal Vegetable Omelet with Black Olives - A hearty egg dish - enjoyed as a light dinner in the South of France
Healthy, because
Even smarter
Nutritional values
This dish is an excellent source of protein! The high protein content keeps you full for longer and is therefore ideal for those who follow a low-carb diet. Additionally, this dish contains several metabolic and nerve-strengthening B vitamins as well as vitamins A and D!
Herbs are also available freeze-dried. This preservation method preserves the fragrant, herbal aroma and the nutrients.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 33.5 μg | (74 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 476 mg |
Ingredients
- Ingredients
- ½ Eggplant
- ½ Zucchini
- ½ red Bell pepper
- 1 Tbsp vegetable oil
- 1 shallot
- 1 garlic clove
- salt
- peppers
- 4 eggs
- 3 Tbsps
- 2 tsps dried herbes de Provence
- 2 Tbsps black olives (pitted)
Kitchen utensils
Preparation steps
Trim eggplant and zucchini, rinse, wipe dry and cut into approximately 1/2 inch cubes.
Cut the bell pepper in half, cut into quarters, remove seeds, rinse and cut into thin strips.
Heat oil in a pan, add the vegetables and cook, stirring occasionally, over medium heat for 2-3 minutes.
Meanwhile, peel shallot and garlic. Finely chop both.
Add shallot and garlic to vegetables and fry briefly. Season with salt and pepper.
Place eggs, milk and spices in a bowl and whisk together.
Pour the egg mixture over the vegetables, cover and let thicken over medium heat for 5 minutes while shaking the pan occasionally.
Chop olives and sprinkle over the omelet before serving.
