Enchiladas with Scrambled Eggs and Guacamole

0
Average: 0 (0 votes)
(0 votes)
Enchiladas with Scrambled Eggs and Guacamole
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
808
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie808 cal.(38 %)
Protein36.77 g(38 %)
Fat54.89 g(47 %)
Carbohydrates45.02 g(30 %)
Sugar added0 g(0 %)
Roughage7.15 g(24 %)
Vitamin A711.3 mg(88,913 %)
Vitamin D1.87 μg(9 %)
Vitamin E8.26 mg(69 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.85 mg(77 %)
Niacin11.87 mg(99 %)
Vitamin B₆0.74 mg(53 %)
Folate149.79 μg(50 %)
Pantothenic acid2.21 mg(37 %)
Biotin6.16 μg(14 %)
Vitamin B₁₂2.73 μg(91 %)
Vitamin C79.68 mg(84 %)
Potassium1,063.74 mg(27 %)
Calcium626.03 mg(63 %)
Magnesium100.51 mg(34 %)
Iron2.78 mg(19 %)
Iodine47.76 μg(24 %)
Zinc4.81 mg(60 %)
Saturated fatty acids21.41 g
Cholesterol244.89 mg

Ingredients

for
6
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
How healthy are the main ingredients?
hameggsaltonionAvocadoLime

Preparation steps

1.

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.

2.

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.