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Vegetable Omelet

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Vegetable Omelet
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
236
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie236 kcal(11 %)
Protein7.59 g(8 %)
Fat17.95 g(15 %)
Carbohydrates12.26 g(8 %)
Sugar added0 g(0 %)
Roughage3.29 g(11 %)
Vitamin A280.29 mg(35,036 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.33 mg(44 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.32 mg(23 %)
Folate70.71 μg(24 %)
Pantothenic acid0.24 mg(4 %)
Biotin6.31 μg(14 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C71.27 mg(75 %)
Potassium480.88 mg(12 %)
Calcium37.3 mg(4 %)
Magnesium25.93 mg(9 %)
Iron0.82 mg(5 %)
Iodine54.14 μg(27 %)
Zinc0.42 mg(5 %)
Saturated fatty acids2.83 g
Cholesterol154 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
2
4
4 tablespoons
500 grams
4
2 sprigs
2 tablespoons
chopped Parsley
Salt (and pepper)

Preparation steps

1.

Peel the onion, halve lengthwise and cut into rings. Peel the garlic and chop finely. Sauté both in some olive oil.

Halve the bell peppers, remove the seeds and ribs, rinse and cut into thin strips.

2.

Rinse, halve and slice the tomatoes.

Lay the strips of bell pepper in the pan followed by the tomato slices. Cover and cook for 15 minutes.

3.

Mix the eggs with 1 teaspoon of chopped basil and the parsley and season with salt and pepper. Pour over the vegetables, cover and cook for 3 minutes.

Serve garnished with the remaining basil leaves.