Vegetable Omelet

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Vegetable Omelet
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
216
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie216 kcal(10 %)
Protein7.34 g(7 %)
Fat19 g(16 %)
Carbohydrates3.31 g(2 %)
Sugar added0 g(0 %)
Roughage0.99 g(3 %)
Vitamin A233.98 mg(29,248 %)
Vitamin D2.2 μg(11 %)
Vitamin E5.92 mg(49 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.3 mg(27 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.07 mg(5 %)
Folate56.05 μg(19 %)
Pantothenic acid0.07 mg(1 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂1.37 μg(46 %)
Vitamin C11.61 mg(12 %)
Potassium163.14 mg(4 %)
Calcium15.82 mg(2 %)
Magnesium8.51 mg(3 %)
Iron0.47 mg(3 %)
Iodine66 μg(33 %)
Zinc0.15 mg(2 %)
Saturated fatty acids3.04 g
Cholesterol192.5 mg

Ingredients

for
4
Ingredients
Bell pepper (1 red, 1 yellow and 2 small onions)
2 garlic cloves
2 Tbsps pitted, black Olives
2 tomatoes
4 Tbsps olive oil
salt
freshly ground peppers
1 tsp chopped thyme
5 eggs
2 Tbsps chopped parsley
How healthy are the main ingredients?
Oliveolive oilparsleythymegarlic clovetomato

Preparation steps

1.

Rinse peppers, cut in half and remove seeds and ribs. Cut flesh into thin strips. Peel onions and garlic. Slice onions into thin rings. Chop garlic. Slice olives. Blanch tomatoes, peel, quarter and remove seeds. Dice tomato flesh. 

2.

Heat olive oil in a nonstick pan and sauté peppers, onions and garlic, stirring constantly. Add tomatoes and season with salt, pepper and thyme. Sauté briefly.

3.

Beat eggs until frothy. Spread eggs evenly over vegetables. Gently stir until they begin to cook. Cover and cook over low heat.

4.

Flip omelet, add remaining oil to pan and cook the other side until golden. Remove, sprinkle with parsley and serve immediately.