Scrambled Eggs, Cucumber and Rye Rolls
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
265
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 15.03 g | (15 %) | ||
| Fat | 11.76 g | (10 %) | ||
| Carbohydrates | 20.63 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.76 g | (3 %) |
more nutritional values
| Vitamin A | 279.7 mg | (34,963 %) | ||
| Vitamin D | 3.52 μg | (18 %) | ||
| Vitamin E | 9.53 mg | (79 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 2.12 mg | (18 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 106.04 μg | (35 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 4.55 mg | (5 %) | ||
| Potassium | 65.1 mg | (2 %) | ||
| Calcium | 30.9 mg | (3 %) | ||
| Magnesium | 21.09 mg | (7 %) | ||
| Iron | 1.24 mg | (8 %) | ||
| Iodine | 105.6 μg | (53 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 2.24 g | |||
| Cholesterol | 308 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 4 Tbsps Sparkling water
- salt
- freshly ground black peppers
- 1 Tbsp Canola oil
- 1 Organic cucumber
- 4 Rye rolls
Preparation steps
1.
Whisk the eggs with the sparkling water and season with salt and pepper. In a large frying pan, heat the oil and cook the eggs, stirring continuously, for 5 minutes.
2.
Rinse the cucumber and pat dry. Cut in half lengthwise and scrape out the seeds. Cut into strips and season with a little salt.
3.
Serve the scrambled eggs and cucumber on serving plates with the rolls.
