Crispy Bacon with Vegetable Omelette
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
852
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 48.5 μg | (108 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 547 mg | (55 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 36.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 758 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 fresh eggs
- 2 Tbsps milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp butter
- 1 small onion (chopped)
- ¼ cup freshly ground peppers
- ¼ cup freshly ground peppers
- 1 medium Tomato (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup shredded Cheddar cheese
- 3 slices cooked Bacon (crispy)
Preparation steps
1.
In a small bowl, beat eggs, and milk together. Season with salt and pepper and set aside.
2.
Heat butter on nonstick skillet over medium heat. Add onions and peppers and saute until just tender, about 3 minutes. Add tomatoes and cook for 1 minute, stirring gently. Remove sauteed vegetables and set aside.
3.
Increase heat to medium-high. Pour egg mixture into skillet. Eggs should start to set immediately at edges. Gently move eggs so all portions cook evenly. When eggs have thickened and are cooked through, sprinkle cheese over eggs. Add onion, peppers and tomato mixture. Fold omelet in half and slide omelet onto plate. Season with freshly ground black pepper. Serve immediately with bacon.
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