Scrambled Eggs with Herbs
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 egg
- ½ bunch chopped Fresh herbs (such as, chives, cress, parsley, chervil)
- 2 Tbsps low fat milk
- salt
- freshly ground peppers
- 1 Tomato
- 1 slice Whole Wheat Bread
- ½ tsp Canola oil
- 2 Tbsps Corn kernel (canned)
- 2 Tbsps Sprout (alfa-alfa, radish or lentil sprouts)
Preparation steps
1.
Whisk the egg with the herbs and milk and season with salt and pepper.
Cut the tomato into thin slices and place on the bread.
Heat some oil in a small nonstick skillet, add the corn and pour in the beaten egg. Mix with a wooden spatula until the scrambled egg is cooked.
2.
Distribute the scrambled egg on top of the tomato slices and shower with the sprouts.
Serve garnished with a little cress.
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