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Variation On A Classic Dish
Crème fraiche scramble with spring onions
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
326
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 33.3 μg | (74 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 440 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the grilled tomatoes and toast
- 4 large vine Tomatoes (cored and halved)
- 1 Tbsp Avocado oil
- 4 slices Whole Wheat Bread
- salt
- freshly ground peppers
- For the scrambled eggs
- 8 large eggs
- 1 Tbsp Avocado oil
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
For the grilled tomatoes: Preheat the grill to hot. Brush the cut sides of the tomatoes with some avocado oil. Season with salt and pepper and arrange on a grilling tray.
2.
Grill for 5 - 6 minutes, turning once, until lightly charred. Remove from the grill and set to one side.
3.
For the eggs: Beat together the eggs with plenty of seasoning in a mixing bowl.
4.
Heat the avocado oil in a large saucepan set over a medium heat until hot. Add the beaten egg and cook the eggs, stirring frequently, until softly scrambled. Fold through the creme fraiche and set the eggs to one side briefly.
5.
Toast the bread in a toaster or under the grill. Once toasted, cut each piece in half diagonally.
6.
Serve the scrambled eggs over the toast with the grilled tomatoes on the side. Garnish with sliced spring onion, basil leaves, and more seasoning if necessary.
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