Tomato Omelet
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 83.6 μg | (139 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel, halve and cut onion into thin rings. Peel and finely chop the garlic. Blanche the tomatoes in boiling water, then rinse with cold water, peel and cut into wedges.
2.
Heat oil in a large skillet and saute the onion and garlic. Add tomatoes and cook for about 10 minutes. Whisk the eggs and the water and season with salt and pepper. Rinse herbs, shake dry and finely chop. Stir in half the herbs into the eggs and pour the mixture over the vegetables in the pan and let thicken over low heat. Garnish omelet with remaining herbs. Serve immediately.
