Vegetable Omelet with Herbs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 37.8 μg | (84 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 Eggplant
- salt
- olive oil
- 2 Bell pepper (Red and yellow)
- 5 Tomatoes
- 1 onion
- 2 garlic cloves
- 1 handful fresh Fresh herbs (such as basil, parsley, thyme)
- 8 eggs
- 4 Tbsps Whipped cream
- 50 grams grated Parmesan
- Parmesan (for garnishing)
Preparation steps
1.
Rinse and dry zucchini and eggplant, cut into small cubes. Season with salt and let stand for about 10 minutes. Pat dry.
2.
Oil baking dish.
3.
Rinse and dry bell peppers, halve and remove seeds and ribs, cut into small cubes. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds. Peel onion and garlic and chop finely. Rinse herbs, shake dry, pluck off leaves and chop coarsely. Whisk eggs with cream and cheese and add vegetables. Season with salt and pepper and pour into baking dish. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Cut into quarters and serve sprinkled with Parmesan.
