Directions:
- Heat the oil in a heavy bottomed cast iron frying pan. When the oil jiggles, it is ready for the vegetables.
- Cube the vegetables, small, about 1/4 inch or half a centimeter
- Pour the vegetables in to the waiting pan, and saute until barely soft.
- Break the eggs in to a small bowl. Add a tablespoon of water. Water makes for fluffier eggs. Beat the eggs with a fork.
- Sprinkle with paprika.
- Pour the eggs over the vegetables.
- Cover the pan.
- Cook until the egg is done on top.
- Gently pry one edge up and fold over the omelet. I cut the omelet in to halves to serve the two of us.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.91 Kcal (1193 kJ) | ||
| Calories from fat | 216.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.02g | 37% | |
|---|---|---|---|
| Cholesterol | 390mg | 130% | |
| Sodium | 158.81mg | 7% | |
| Potassium | 160.71mg | 3% | |
| Total Carbs | 6.35g | 2% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 60.9mg | 102% | |
| Vitamin A | 3.5mg | 116% | |
| Iron | 27.2mg | 151% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 47.01 Kcal (197 kJ) | ||
| Calories from fat | 35.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 37% | |
|---|---|---|---|
| Cholesterol | 64.34mg | 130% | |
| Sodium | 26.2mg | 7% | |
| Potassium | 26.51mg | 3% | |
| Total Carbs | 1.05g | 2% | |
| Sugars | 0.52g | 13% | |
| Dietary Fiber | 0.25g | 6% | |
| Protein | 2.05g | 25% | |
| Vitamin C | 10.1mg | 102% | |
| Vitamin A | 0.6mg | 116% | |
| Iron | 4.5mg | 151% | |
| Calcium | 9.8mg | 6% | |
* 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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