Vegetable Omelette
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 302 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 2 Tbsps vegetable oil
- 200 grams cooked potatoes (day-old)
- 1 small Zucchini
- 50 grams Smoked bacon (in small cubes)
- 1 Beefsteak tomato
- 4 eggs
- 1 Tbsp freshly chopped Chives (for garnish)
- salt
- peppers
Preparation steps
1.
Rinse zucchini and cut into small cubes. Rinse tomatoes, remove stalk and seeds and chop finely. Cut potatoes into bite-size cubes or slices.
2.
Heat oil in a pan, add potatoes, zucchini and bacon, fry for about 5 minutes until the potatoes are crispy and season with some salt and pepper.
3.
Beat eggs vigorously in a bowl and pour over vegetables. Sprinkle with diced tomatoes and season again with salt and pepper. Let omelet cook over low heat for about 15 minutes. To serve, use a spatula to fold omelette in half and slide onto a plate. Serve garnished with chopped chives.
