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Baked Omelette with Peas and Zucchini

Baked Omelette with Peas and Zucchini | UPMC Italy

Protein-rich, light, and perfect for a quick lunch! Discover the recipe by Dr. Letizia Astrologo, nutrition biologist at UPMC Salvator Mundi International Hospital.

Ingredients:

  • 4 eggs.
  • 1 zucchini.
  • 100 g fresh peas.
  • 50 g feta or ricotta cheese.
  • 1 tablespoons of extra virgin olive oil.
  • Salt and pepper (to taste).

Preparation:

  1. Slice the zucchini into thin rounds and cook it in a pan with a little oil for five minutes.
  2. Add the peas and sauté for another two minutes.
  3. Beat the eggs with salt, pepper, and crumbled cheese.
  4. Pour the vegetable mixture into a baking dish and cover with the eggs.
  5. Bake at 180°C for about 20 minutes.

Nutritional Information:

  • Serving size: 2
  • Calories (per serving): 230
  • Per serving: Total Fat 16g, Sat. Fat 5g, Carbohydrates 8g, Sugars 4g, Fiber 2g, Cholesterol 200mg, Protein 14g, Sodium 350mg