Ingredients:
- 1 green chili pepper, seeded and finely chopped (about 1 tbsp)
- 1 red chili pepper, seeded and finely chopped (about 1 tbsp)
Directions:
- Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
- Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
- Mix eggs, salt and pepper; pour into skillet.
- Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
- Cut eggs into wedges; spoon reserved vegetable mixture over omelet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.41 Kcal (751 kJ) | ||
| Calories from fat | 134.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 210.09mg | 9% | |
| Potassium | 207.47mg | 4% | |
| Total Carbs | 5.93g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 6.51g | 13% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.7 Kcal (593 kJ) | ||
| Calories from fat | 106 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 23% | |
|---|---|---|---|
| Cholesterol | 129.27mg | 55% | |
| Sodium | 165.93mg | 9% | |
| Potassium | 163.86mg | 4% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 2.26g | 11% | |
| Dietary Fiber | 1.48g | 8% | |
| Protein | 5.14g | 13% | |
| Vitamin C | 5.9mg | 13% | |
| Iron | 0.7mg | 5% | |
| Calcium | 29.3mg | 4% | |
* 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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