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Recipe by
The Provencal omelette is a tasty and colorful side dish, typical of Provençal cuisine. Prepared with eggs, tomatoes, garlic, parsley and black olives, it is perfect to serve both hot and at room temperature.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Beat the eggs, season with salt and pepper, add a clove of chopped garlic with a tuft of parsley and pitted olives cut into slices
Step 2 of 5: Heat a few tablespoons of olive oil in a pan, add the peeled tomatoes, deseeded and cut into cubes, and cook for about fifteen minutes: the sauce should thicken
Step 3 of 5: Pour the eggs over it and cook the omelette on both sides
Step 4 of 5: It should come out nicely golden
Step 5 of 5: Excellent both hot and cold with a side of mixed green salad
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving290 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 754 kJ180 kcal | 260 kJ62 kcal |
| Fat | 10.99 g | 3.79 g |
| of which saturated fatty acids | 2.81 g | 0.97 g |
| Carbohydrates | 7.74 g | 2.67 g |
| of which sugars | 7.51 g | 2.59 g |
| Fibre | 2.2 g | 0.76 g |
| Protein | 11.72 g | 4.04 g |
| Salt | 0.32 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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