Omelette au Tomates (Tomato Omelet)

Name: Omelette au Tomates (Tomato Omelet)
Ingredients: 4 tomatoes; 2 tablespoons olive oil (or salad oil); 6 eggs; salt and pepper

From Waldensian cookery, 1957

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

515Calories

42 gProtein

21 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories515 kcal

Protein42 g

Carbohydrates21 g

Fiber5.8 g

Sugars14 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.6 g

Omega-30.3 g

Cholesterol1116 mg

Sodium450 mg

Potassium1552 mg

Calcium216 mg

Iron6.5 mg

Magnesium89 mg

Phosphorus709 mg

Zinc4.7 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D6 mcg

Vitamin C66 mg

Vitamin A682 mcg

Vitamin E5.7 mg

Vitamin K39 mcg

Vitamin B60.9 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.1 mg

Folate213 mcg

Choline914 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from Waldensian cookery (1957), page 27. The excerpt below is the record exactly as published.

OMELETTE AU TOMATES (Tomato Omelet) 4 tomatoes 2 tablespoons olive oil (or salad oil) 6 eggs salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.