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Vegetable Omelet
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
216
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 7.34 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3.31 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.99 g | (3 %) |
more nutritional values
| Vitamin A | 233.98 mg | (29,248 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 5.92 mg | (49 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 56.05 μg | (19 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 2.46 μg | (5 %) | ||
| Vitamin B₁₂ | 1.37 μg | (46 %) | ||
| Vitamin C | 11.61 mg | (12 %) | ||
| Potassium | 163.14 mg | (4 %) | ||
| Calcium | 15.82 mg | (2 %) | ||
| Magnesium | 8.51 mg | (3 %) | ||
| Iron | 0.47 mg | (3 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 3.04 g | |||
| Cholesterol | 192.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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.
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