Vegetable Omelette
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
141
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 tsp clarified butter
- salt
- ½ tsp herbes de Provence
- 1 egg
- 1 Beefsteak tomato
- 10 grams freshly grated Parmesan
- 3 black Olives
- ½ bunch Chives
Preparation steps
1.
Peel, rinse and cut the potatoes into finger-thick sticks. Peel the onion and garlic and chop finely. Heat the olive oil and the butter in a pan, then add the onion, garlic and potato sticks. Sprinkle with salt and herbs de Provence and cook for 5 minutes, over medium heat, turning several times. Cover and cook another 15 minutes over low heat.
2.
Rinse tomatoes, chop coarsely and sprinkle over the cooked potatoes. Whisk egg and pour over. Let eggs rest 2 minutes, then flip. Remove pits from olives and chop finely. Rinse chives, shake dry, and chiffonade. Serve in the pan, sprinkled with olives and Parmesan.
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