Omelet Provencal Recipe

Posted by
Rate It!
Omelet Provencal
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs in.
  2. As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
  3. Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.51 Kcal (1011 kJ)
Calories from fat 166.49 Kcal
% Daily Value*
Total Fat 18.5g 28%
Cholesterol 292.56mg 98%
Sodium 507.65mg 21%
Potassium 328.62mg 7%
Total Carbs 6.03g 2%
Sugars 2.75g 11%
Dietary Fiber 1.8g 7%
Protein 14.48g 29%
Vitamin C 10.5mg 17%
Iron 2.3mg 13%
Calcium 178.1mg 18%
Amount Per 100 g
Calories 133.99 Kcal (561 kJ)
Calories from fat 92.37 Kcal
% Daily Value*
Total Fat 10.26g 28%
Cholesterol 162.31mg 98%
Sodium 281.64mg 21%
Potassium 182.31mg 7%
Total Carbs 3.34g 2%
Sugars 1.52g 11%
Dietary Fiber 1g 7%
Protein 8.04g 29%
Vitamin C 5.8mg 17%
Iron 1.3mg 13%
Calcium 98.8mg 18%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top