Scrambled Eggs
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 29.6 μg | (66 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 477 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Gently crack the eggs. Rinse the shells in hot water, drain thoroughly, and set aside for filling.
2.
Briefly whisk the eggs with the cream. Season with salt, pepper, and nutmeg, and then stir in the dill.
3.
Heat the butter in a nonstick frying pan. Sauté the scallions, then add the egg mixture. Cook gently until it begins to set. Stir the eggs with a wooden spoon, and continue to cook until the eggs are completely set.
4.
Transfer the scrambled eggs into the egg shells. Garnish with the dill, sliced tomatoes, and sliced radish and serve immediately.
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