Tomato Tortilla
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel and cut in half. Rinse the parsley, shake dry and finely chop.
2.
Whisk the eggs in a bowl, season with salt, pepper and nutmeg, stir in the parsley.
3.
Peel the shallots and cut into thin rings. In a large nonstick skillet, heat the olive oil and saute the onions until translucent. Peel the garlic, squeeze through a garlic press and sauté briefly.
4.
Pour the eggs into the pan, spread the tomatoes over the top, cover and cook over low heat until set, 7-10 minutes.
5.
To serve, loosen the tortilla from the edge of the pan and slide onto a serving platter.
