Photo: K8
Estimated Nutrition (whole recipe, rough)
270
Calories
9g
Protein
19g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 150 grams yellow onions , diced
- 2 cloves garlic , chopped
- 1 teaspoon parsley
- 1 teaspoon tarragon
- 300 grams tomatoes , diced
- Salt to taste
- 6 eggs , scrambled
Directions
1
Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.
2
Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat.
3
Make two open omelets from the scrambled eggs.
4
Place the cooked vegetables into the center of each omelette and fold them over.
5
Serve hot.
Recipe sourced from
wikibooks