Potato Omelet with Bacon and Sun-Dried Tomatoes
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 291 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the potatoes and cut into thin slices. Dice the bacon finely. Drain tomatoes well and chop. Cook potatoes in a pan in hot oil until golden brown, about 4 minutes. Add bacon and fry for 2-3 minutes, then mix in the tomatoes and season with salt and pepper.
2.
Whisk the eggs with the cream and the herbs and pour over the potatoes. Cook until golden brown and set, about 3 minutes. Turn over with a plate or a large spatula and cook until golden brown on the other side, about 3 minutes. Cut into pieces and serve.
