Vegetable Omelet with Penne
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
630
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Penne
- salt
- 200 grams green Peas (fresh or frozen)
- 1 Red Bell pepper
- 150 grams Corn (canned)
- 6 eggs
- 100 milliliters milk
- 50 milliliters Whipped cream
- 3 Tbsps freshly grated Parmesan
- freshly ground peppers
- 1 tsp fresh rosemary
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
1.
Cook the pasta in boiling salted water until very al dente, drain, rinse in cold water and drain well.
2.
Preheat the oven to 200°C (approximately 400°F).
3.
Thaw peas if necessary. Rinse the bell pepper, cut in half, remove seeds and ribs and cut into small cubes. Rinse the corn in a sieve and drain well.
4.
Beat the eggs with the milk, cream and cheese. Add rosemary, mix well and season with salt and pepper.
5.
Peel the shallot and garlic, chop finely and sauté in an oven-proof high-sided pan with oil until translucent. Add vegetables, sauté briefly and mix in the penne. Pour the egg-cream mixture over the penne and vegetables and cook briefly until thickened. Bake in preheated oven 10-15 minutes. Unmold from pan, cut into pieces and serve.
