Asian Scrambled Eggs
This high-protein meal is perfect for breakfast or brunch. This dish covers half your daily requirement of vitamin D and contains 40% of the daily requirement of B vitamin pantothenic acid. Diabetics, dialysis patients, and those who drink alcohol regularly should be aware of their supply of this substance.
If you want a heartier breakfast, serve these scrambled eggs on 2 slices of whole-wheat bread. These complex carbohydrates can promote concentration and energize you for the day!
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 349 mg | (9 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 356 mg |
Ingredients
- Ingredients
- 1 pc fresh ginger (about .5 ounce)
- ½ bunch scallions
- ½ red chili pepper
- ½ stalk Lemongrass
- 3 eggs
- 3 Tbsps Coconut milk (9% fat)
- salt
- 4 ozs Sprout (eg, bean sprouts or radish sprouts)
- ½ Lime
Preparation steps
Peel and finely chop ginger.
Rinse and chop scallions into thin rings.
Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.
Remove the tough outer layers of lemongrass and trim off the tough portion of the root end. Finely chop approximately 2 inches of the stalk closest to the root end.
Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.
Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.
Rinse and drain bean sprouts.
Rinse lime and cut into wedges.
Serve scrambled eggs alongside bean sprouts and lime wedges.