Basque Peppers with Scrambled Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 34.6 μg | (77 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 455 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the vegetables
- 1 shallot
- 1 garlic clove
- 2 red Bell pepper
- 2 yellow Bell pepper
Preparation steps
For the vegetables: Peel and finely chop the shallot and garlic. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into thin strips.
For the scrambled eggs: In a bowl, beat the eggs with the milk. Season with salt, pepper and nutmeg to taste.
For the vegetables: Heat 2 tablespoons of the oil in a skillet. Add the shallots and garlic, and cook until translucent. Add the peppers and tomato puree, and cook until starting to soften. Season with salt and pepper to taste. Continue to cook until soft, about 2-3 minutes.
For the scrambled eggs: Melt the butter in another skillet set over low heat. Add the eggs and cook, while stirring, for 2-3 minutes. Do not allow to brown. Cook the eggs just until set and still moist.
For serving: Arrange the scrambled eggs and vegetables on plates. Sprinkle with herbs and serve with toast if desired.
