Vegetable omelette

Name: Vegetable omelette
Yield: 2 servings
Ingredients: 220.000000000000 g EGG WITHOUT SHELL; 100.000000000000 g SWEET PEPPER, GREEN; 120.000000000000 g TOMATO; 5.000000000000 g BUTTER, UNSALTED; 1.000000000000 g SALT, AVERAGE

Vegetarian
Low in lactose
Gluten free

Derived from ingredients – check the package label.

Good for breakfast
Good for dinner

Less suited for lunch.

An egg omelette with pepper and tomato, divided into two breakfast portions.

2 servingsFinal yield 395 g

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Ingredients

Display quantities

220 gEGG WITHOUT SHELL
100 gSWEET PEPPER, GREEN
120 gTOMATO
5 gBUTTER, UNSALTED
1 gSALT, AVERAGE

Method

Remove the seeds from the pepper and dice it and the tomato.
Whisk the eggs with salt. Fry the pepper in butter for two minutes, add the tomato and pour in the eggs.
Cook the omelette over low heat until set, fold it and divide into two portions.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Vegetable omelette with bread (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 380.1 kcal
Protein: 29.4 g
Fat: 25.1 g
Carbohydrate: 7.3 g
Total carbohydrate (by difference): 10.9 g
Fibre (Fineli): 3.6 g
Saturated fatty acids: 8 g
Sodium: 636.6 mg
Salt (sodium × 2.5): 1.6 g

Per serving

Energy: 190 kcal
Protein: 14.7 g
Fat: 12.5 g
Carbohydrate: 3.7 g
Total carbohydrate (by difference): 5.4 g
Fibre (Fineli): 1.8 g
Saturated fatty acids: 4 g
Sodium: 318.3 mg
Salt (sodium × 2.5): 0.8 g

Per 100 g of finished food

Energy: 96.2 kcal
Protein: 7.4 g
Fat: 6.3 g
Carbohydrate: 1.9 g
Total carbohydrate (by difference): 2.7 g
Fibre (Fineli): 0.91 g
Saturated fatty acids: 2 g
Sodium: 161.2 mg
Salt (sodium × 2.5): 0.4 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Egg, Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0