Mushroom Scrambled Eggs on Flatbread
Mushroom Scrambled Eggs on Flatbread - Vegetarian delicacies, flavors the whole family will enjoy
Healthy, because
Even smarter
Nutritional values
Eggs are a good source of zinc. The trace element plays an important role in several metabolic processes and in cell regeneration. Anyone who does a lot of sport needs a lot of it. Even wound healing only works optimally thanks to zinc. In addition, various B vitamins are well represented in this scrambled egg.
Replace the oyster mushrooms with shiitake mushrooms! The Japanese and Chinese use it for healing purposes, for example for inflammations, stomach problems, headaches and arteriosclerosis.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 299 mg |
Ingredients
- Ingredients
- 4 ozs brown button Mushroom
- 4 ozs Oyster mushrooms
- 1 small onion
- 3 sprigs thyme
- 5 eggs
- 5 Tbsps
- 1 ½ tsps Tomato paste
- salt
- peppers
- 2 tsps Canola oil
- 1 Tbsp Sesame seeds
- 2 Tomatoes (about 160 grams)
- 1 Flatbread (approximately 350 grams)
Kitchen utensils
Preparation steps
Rinse button mushrooms carefully, trim and cut into thin slices.
Rinse oyster mushrooms briefly, trim and halve or quarter.
Peel the onion and chop finely.
Rinse thyme, shake dry and pluck the leaves.
Whisk together eggs, milk, thyme and tomato paste. Season with salt and pepper.
Heat oil in a nonstick pan and sauté onion. Add mushrooms and cook until the liquid has evaporated.
Pour egg mixture over the mushrooms and cook over low heat until thickened and set, repeatedly scraping with a spatula from the pan edge to the center of the egg mixture. Sprinkle with sesame seeds.
Rinse tomatoes and cut out the stems. Cut tomatoes into quarters.
Cut flatbread into quarters and cut in half crosswise. Serve scrambled eggs and tomatoes on the flatbread slices.
