Italian Style Scrambled Eggs
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 69.7 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 386 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 eggs
- 1 Zucchini
- 3 Tbsps olive oil
- 2 shallots
- 1 garlic clove
- 1 Tbsp dried italian Fresh herbs
- 1 bunch Arugula
- 2 Tbsps Sour cream
- ground paprika
- salt
- freshly ground pepper
Preparation steps
1.
Whisk together the eggs and sour cream until smooth. Season with salt and pepper.
2.
Rinse and grate the zucchini.
3.
Peel and mince the shallots and garlic.
4.
Rinse the arugula, pat dry, remove any large stems and roughly chop half of it.
5.
Heat the olive oil in a large, non-stick pan and suaté the shallots and garlic until translucent. Add the zucchini and sauté for another 2 minutes. Add the chopped arugula, dried herbs and egg mixture to the pan and cook, stirring often, for 2-3 minutes, until the eggs are scrambled.
6.
Season with salt, pepper and paprika to taste.
7.
Transfer to plates and garnish with the remaining arugula.
