Directions:
- In nonstick 10-inch skillet with oven safe handle (or cover handle with heavy-duty foil for baking in oven later), heat olive oil over medium heat; add potatoes, onion, green pepper and 1/4 teaspoon of salt and cook until vegetables are tender, about 20 minutes, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees.
- In medium bowl, with wire whisk or fork, beat eggs with pepper, 1/2 teaspoon salt, and 1/2 cup water.
- Stir in tomatoes and olives.
- Stir egg mixture into potato mixture in skillet and cook, covered, 5 minutes or until egg mixture begins to set around edge.
- Remove cover and place skillet in oven; bake 15 to 20 minutes, until omelet is set.
- Carefully invert omelet onto large, flat plate.
- Let cool before cutting into 1-inch squares.
- Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.57 Kcal (1016 kJ) | ||
| Calories from fat | 128.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 22% | |
|---|---|---|---|
| Cholesterol | 248mg | 83% | |
| Sodium | 735.3mg | 31% | |
| Potassium | 429mg | 9% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 10.81g | 22% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.1mg | 12% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 115.31 Kcal (483 kJ) | ||
| Calories from fat | 61.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 22% | |
|---|---|---|---|
| Cholesterol | 117.89mg | 83% | |
| Sodium | 349.52mg | 31% | |
| Potassium | 203.93mg | 9% | |
| Total Carbs | 9.25g | 6% | |
| Sugars | 2.14g | 18% | |
| Dietary Fiber | 1.76g | 15% | |
| Protein | 5.14g | 22% | |
| Vitamin C | 9.2mg | 32% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 1mg | 12% | |
| Calcium | 36.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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