Baked Spring Vegetable Omelet with Goat Cheese and Mint

Baked Spring Vegetable Omelet with Goat Cheese and Mint
10 Ingredients
  • 2 tbsp. extra-virgin olive oil
  • ¾ lb. asparagus
  • 1 medium white onion
  • 2 zucchini
  • kosher salt
  • Pepper
  • ¾ c. frozen peas
  • 8 oz. goat cheese
  • 2 tbsp. mint
  • 12 large eggs
Nutrition
328
16% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

34% 22

Saturated

47% 9

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

3% 10

Carbs (net)

- 6

Fiber

13% 3

Sugars

- 5

Sugars, added

- 0

Protein

46% 23

Cholesterol

130% 389

Sodium

14% 342

Calcium

15% 149

Magnesium

11% 47

Potassium

11% 506

Iron

25% 5

Zinc

21% 2

Phosphorus

53% 371

Vitamin A

35% 318

Vitamin C

22% 19

Thiamin (B1)

19% 0

Riboflavin (B2)

59% 1

Niacin (B3)

9% 1

Vitamin B6

36% 0

Folate equivalent (total)

28% 111

Folate (food)

- 111

Folic acid

- 0

Vitamin B12

40% 1

Vitamin D

14% 2

Vitamin E

17% 2

Vitamin K

30% 36
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