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Ricotta, salmon and artichoke scrambled eggs
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 33 mins
Calories:
625
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 349 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 5 eggs
- 300 grams Ricotta cheese
- 120 milliliters milk
- 150 grams Pastry flour
- 2 handfuls Basil
- salt
- freshly ground peppers
- 200 grams Artichoke hearts (from a jar)
- 200 grams Smoked salmon (in slices)
- 3 Tbsps vegetable oil
- 4 Tbsps Pine nuts
Preparation steps
1.
Beat the eggs with the ricotta. Alternately stir in milk and flour until a smooth paste is formed. Rinse the basil, shake dry, chop finely, save a few for garnish and fold the rest into the batter. Season with salt and pepper.
2.
Halve the drained artichokes. Cut the salmon into small pieces.
3.
Heat 2 tablespoons of oil in a large pan. Pour in the batter and sprinkle in the salmon, artichokes and pine nuts. Cook for 4 minutes until light brown, then turn over and use a spatula to break into pieces. Cook another 3-4 minutes. Serve immediately, garnished with basil.
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