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421 kcal
35 min.
Recipe for Tortilla on Omelette with Roasted Vegetables and Dill Dip
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Unlock Fitatu PremiumNaN g
421 kcal
1 kcal
420.6
36.3g
18.2g
27.1g
Ingredients (servings):
1
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- Eggs chicken2× portion (120 g)
- Zucchini2× slice (60 g)
- Skyr, Icelandic yoghurt3× tablespoon (45 g)
- Tuna, canned in brine, drained1.5× tablespoon (45 g)
- Tomatoes cherry2× piece (40 g)
- Onion4× slice (40 g)
- Wholemeal tortilla wrap1× slice (40 g)
- Dill, fresh2× tablespoon (10 g)
- Garlic0.5× clove (2.5 g)
- Olive oil0.5× teaspoon (2.5 g)
- Thyme, dried, ground1× pinch (2 g)
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
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How to make Tortilla on Omelette with Roasted Vegetables and Dill Dip
1. Cut the zucchini into half-moons, slice the onion into wedges, and halve the cherry tomatoes. Season them with salt, pepper, and thyme, drizzle with half of the olive oil, mix, and place them in a preheated oven at 180°C for 20-25 minutes.
2. In the meantime, prepare the dip by mixing the skyr with chopped dill and minced garlic. Season with salt and pepper to taste.
3. About 5 minutes before the vegetables are done, whisk the eggs with the tuna in a bowl.
4. Pour the egg mixture onto a hot large pan, greased with a little olive oil, and cook on one side. Once the eggs slightly set at the bottom, place the tortilla on top. Wait a moment and then flip the omelette so the tortilla is on the bottom.
5. Once the tortilla is lightly browned at the bottom and the omelette is fully set, transfer it to a plate.
6. Spread the dip and roasted vegetables on one half, then fold the omelette in half.
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