Zucchini Omelet with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 368 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Dice the bacon into small cubes.
Rinse zucchini, trim and coarsely grate. Rinse the tomatoes, cut in half, remove seeds and dice.
Heat oil in a pan and fry the bacon until crispy. Then remove from pan and set aside. Cook grated zucchini in the bacon fat for about 3 minutes. Season with salt and pepper. Add diced tomatoes and bacon, mix to combine and remove from heat.
Whisk eggs, milk and chopped rosemary together with 1 pinch of salt and pepper.
In a pan, heat 1 teaspoon butter and pour in 1/4 of the egg mixture. Top with 1/4 of the zucchini mixture. Cook until thickened over medium heat, about 5 minutes. Top omelet with 1 tablespoon Parmesan and some rosemary and keep warm in a preheated oven at 50°C (approximately 120°F). Bake remaining omelets with the remaining ingredients.
