Vegetable Tortilla
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 354 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Scrub the potatoes, cut lengthwise into quarters and cut into slices. Peel the onion and cut into rings.
2.
Heat the butter and oil in a pan, sauté the onions until translucent and add the potatoes. Rinse the pepper, cut in half, remove the seeds and ribs, and cut into strips. Rinse the beans, trim the ends and cut in half. Add the pepper and beans to the potatoes and sauté for 5 minutes. Mix the eggs with milk and parsley, season with salt and pepper and pour over the vegetables. Let cook until thickened, about 10 minutes. Brown in the oven under the broiler for 3 minutes. Allow to cool in the pan for 5 minutes and transfer to a plate. Sprinkle with parsley and with top with olives.
