.jpg&w=3840&q=75)
4 Serves
40 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
395 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
279 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the onion and garlic until softened.
In a mixing bowl, whisk the eggs with salt, black pepper.
Pour the egg mixture into the frying pan, reduce heat, and cook until the omelette is set and golden brown.
Slide the omelette onto a serving dish and serve immediately.
106
g22
g19
g.jpg&w=3840&q=75)
Tunisian
Tunisian