Pasta with Scrambled Eggs and Tomato Salad
Pasta with Scrambled Eggs and Tomato Salad - Various favorite ingredients combine together to make a simple feast
Healthy, because
Even smarter
Nutritional values
The eggs provide 65 percent of the daily requirement of vitamin D and about 80 percent of vitamin B12 - together with the fibre-rich wholemeal pasta they are particularly satisfying.
The mixture of scrambled eggs and noodles can also be prepared as a casserole: Put cooked pasta and the egg-and-milk mix in an ovenproof dish and bake in the oven until the egg is firm.
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 172 mg |
Ingredients
- Ingredients
- 1 lb Whole Grain Pasta (such as croissants)
- salt
- 2 ⅕ lbs Tomatoes
- 1 onion (about 70 grams)
- 7 Tbsps Canola oil
- 4 Tbsps balsamic vinegar
- 1 tsp honey
- peppers
- 2 bunches Chives
- 1 pc Parmesan (about 60 grams)
- 7 eggs
- ¾ cup
- Nutmeg
Kitchen utensils
Preparation steps
Cook the pasta in a pot of boiling salted water until al dente according to package directions. Meanwhile, rinse tomatoes, cut in half, cut out the stem and cut tomatoes into thin wedges.
Peel onion, finely dice and combine with the tomatoes in a bowl.
In a small bowl, whisk together 5 tablespoons oil, the balsamic vinegar and honey. Season with salt and pepper and pour dressing over the tomato salad.
Rinse chives, shake dry and cut into rings. Finely grate the Parmesan.
Whisk eggs with grated cheese and milk in another bowl. Season with salt, pepper and freshly grated nutmeg.
Heat the remaining oil in a non-stick pan over medium heat. Pour in egg-milk mixture and cook until set, stirring gently.
Drain pasta and toss with the chopped chives and scrambled eggs. Serve with tomato salad.
