Herb Scrambled Eggs
This dish is rich in protein, vitamin A, which helps support healthy vision, and immune-strengthening vitamin C from the herbs.
If you serve these scrambled eggs for dinner, you can add more nutrients with a vitamin-rich salad.
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 357 mg |
Ingredients
- Ingredients
- ½ bunch scallions
- 3 eggs
- 3 Tbsps
- 2 Tbsps mixed Fresh herbs
- salt
- peppers
- 4 slices Whole-grain baguette (thinly sliced)
- 2 Tomatoes
Preparation steps
Rinse scallions, shake dry and cut into thin rings.
Whisk together eggs, milk, herbs and scallions with a fork. Season with salt and pepper.
Pour egg mixture into a non-stick skillet and cook over low heat until beginning to set, then continually push eggs from edge to center of pan until soft curds.
Toast the baguette slices.
Rinse and dry tomatoes and cut out stems.
Cut 1 tomato in half and rub the cut surface of tomato half over bread slices, squeezing a little juice as needed so bread is moistened. Sprinkle bread with salt and pepper.
Cut the other tomato into slices, divide among bread slices, top with scrambled eggs and serve.