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Vegetable omelet with dill-pan sauce

Vegetable omelet with dill-pan sauce

Preparation steps

Prepare the omelet cake - mix eggs, flour and yogurt (4 spoons). Wash the vegetables (tomatoes with boiling water, peel them from the skin) and cut them into small pieces. Warm up the oil on the pan and pour in the mass. Add tomato, finely sliced peppers, frozen peas, sliced olives to an omelet when it starts to cut.

Prepare the sauce – chop the dill and garlic finely, mix the yogurt with the dill and garlic. On the plate, sprinkle the dish with rucola and chopped nuts.

Preparation time
25 Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Gluten, Milk, Lactose
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Oat flour
Oat flour
1 × Teaspoon (6 g)

6 g

Whole chicken eggs (S)
Whole chicken eggs (S)
1 × Piece (43 g)

43 g

Natural Yogurt 2%
Natural Yogurt 2%
1 × Tablespoon (25 g)

25 g

Cold-pressed rape oil
Cold-pressed rape oil
1 × Tablespoon (10 ml)

10 ml

Green peas, frozen
Green peas, frozen
1 × Tablespoon (15 g)

15 g

Pickled green olives
Pickled green olives
1 × Piece (3 g)

3 g

Dill fresh or dried
Dill fresh or dried
1 × Tablespoon (4 g)

4 g

Garlic
Garlic
1 × Tooth (5 g)

5 g

Rucola
Rucola
1 × Handfull (20 g)

20 g

Walnuts
Walnuts
1 × Piece (4 g)

4 g

Nutritional composition for all portions of the recipe

Proteins 20%
9.89g / 95.05 g
Fats 30%
18.25g / 63.37 g
Carbohydrates 50%
11.65g / 105.61 g
Kcal
250.41Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.