Ricotta, Salmon and Artichoke Scrambled Eggs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
625
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 eggs
- 300 grams Ricotta cheese
- 120 milliliters milk
- 150 grams Pastry flour
- 2 handfuls Basil
- salt
- freshly ground peppers
- 200 grams Artichoke hearts (from a jar)
- 200 grams Smoked salmon (in slices)
- 3 Tbsps vegetable oil
- 4 Tbsps Pine nuts
Preparation steps
1.
Beat the eggs with the ricotta. Alternately stir in milk and flour until a smooth paste is formed. Rinse the basil, shake dry, chop finely, save a few for garnish and fold the rest into the batter. Season with salt and pepper.
2.
Halve the drained artichokes. Cut the salmon into small pieces.
3.
Heat 2 tablespoons of oil in a large pan. Pour in the batter and sprinkle in the salmon, artichokes and pine nuts. Cook for 4 minutes until light brown, then turn over and use a spatula to break into pieces. Cook another 3-4 minutes. Serve immediately, garnished with basil.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
