Spanish Omelet with Zucchini
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 258 mg | (6 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Zucchini
- 1 garlic clove
- 1 Tbsp freshly chopped thyme
- 2 Tbsps olive oil
- salt
- peppers
- 6 eggs
- 50 milliliters Whipped cream
- 50 grams grated Parmesan
Preparation steps
1.
Rinse, trim and slice the zucchini. Peel garlic and finely chop. Saute the zucchini slices with thyme and garlic in hot oil in a frying pan for 3-4 minutes. Season with salt and pepper. Strain the liquid.
2.
Whisk the eggs with the cream and season with salt and pepper. Pour in the zucchini, cover and let thicken for 4-5 minutes over low heat. Then turn the tortilla with the help of a large plate, sprinkle with parmesan, and cover for 3-4 minutes.
3.
Cut into small squares and serve.
