Enchiladas with Scrambled Eggs and Guacamole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 36.77 g | (38 %) | ||
| Fat | 54.89 g | (47 %) | ||
| Carbohydrates | 45.02 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.15 g | (24 %) |
| Vitamin A | 711.3 mg | (88,913 %) | ||
| Vitamin D | 1.87 μg | (9 %) | ||
| Vitamin E | 8.26 mg | (69 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.85 mg | (77 %) | ||
| Niacin | 11.87 mg | (99 %) | ||
| Vitamin B₆ | 0.74 mg | (53 %) | ||
| Folate | 149.79 μg | (50 %) | ||
| Pantothenic acid | 2.21 mg | (37 %) | ||
| Biotin | 6.16 μg | (14 %) | ||
| Vitamin B₁₂ | 2.73 μg | (91 %) | ||
| Vitamin C | 79.68 mg | (84 %) | ||
| Potassium | 1,063.74 mg | (27 %) | ||
| Calcium | 626.03 mg | (63 %) | ||
| Magnesium | 100.51 mg | (34 %) | ||
| Iron | 2.78 mg | (19 %) | ||
| Iodine | 47.76 μg | (24 %) | ||
| Zinc | 4.81 mg | (60 %) | ||
| Saturated fatty acids | 21.41 g | |||
| Cholesterol | 244.89 mg |
Ingredients
- For the enchildas
- 8 Enchiladas
- 8 slices cooked ham
- 5 eggs
- 3 Tbsps milk
- 1 small Pepperoncini
- ½ bunch scallions
- 1 Red paprika
- 3 Tbsps butter
- salt
- peppers
- For the guacamole
- 1 small onion
- 2 medium-sized Beefsteak tomato
- 3 fresh, hot chili peppers
- 3 ripe Avocados
- 2 Limes
- ½ bunch fresh cilantro
- salt
- freshly ground Black pepper
Preparation steps
For the enchiladas: Whisk eggs with milk and season with salt and pepper. Rinse, trim and thinly slice scallions diagonally into rings. Halve peperoncini, remove seeds and finely chop. Halve peppers, remove seeds and ribs and cut into small cubes. Mix scallions, peperoncini and peppers with eggs. Heat 2 tbsp butter in a pan, add egg mixture and cook, stirring, until curds form. Season with salt and pepper. Fry cooked ham in remaining butter. Warm tortillas in oven, according to package directions. Lay a slice of ham on each tortilla and top with scrambled eggs. Fold one end over and roll up. Secure with toothpicks.
Peel and finely chop onion. Rinse and halve chiles lengthwise, remove seeds and ribs and finely dice. Blanch tomatoes in boiling water, then peel, seed and chop very finely. Halve avocados, remove pits and scoop out flesh. Cut lime in half and squeeze juice. Rinse cilantro, shake dry and finely chop leaves. Mash avocados with a fork. Mix in diced tomatoes, lime juice, cilantro, onion and chiles. Season with salt and pepper.
