Baked Tomato Omelet with Pumpkin Seed Oil
(5 votes)
(5 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 325 mg | (8 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 2 Tomatoes
- 1 garlic clove
- salt
- peppers (freshly ground)
- butter (for greasing)
- 2 Tbsps grated Mountain cheese (such as Gruyere)
- 2 Tbsps Pumpkin seed
- 1 scallion
- 1 Tbsp Pumpkin seed oil
How healthy are the main ingredients?
Mountain cheesePumpkin seedPumpkin seed oileggTomatogarlic clovePreparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Whisk the eggs in a bowl. Blanch, peel, quarter, deseed and dice the tomatoes. Peel and finely chop the garlic. Stir the tomato and garlic into the eggs. Season with salt and pepper. Pour the mixture into a buttered baking dish (or 4 serving ramekins). Sprinkle with the cheese and pumpkin seeds, and baked until golden brown and set, about 20 minutes. Remove the baked eggs from the oven and sprinkle with the sliced chives and drizzle with the pumpkin seed oil.
3.
Serve with fresh brown bread.
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