Scrambled Eggs, Cucumber and Rye Rolls

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Scrambled Eggs, Cucumber and Rye Rolls
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Health Score:
7,3 / 10
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)
Calorie265 kcal(13 %)
Protein15.03 g(15 %)
Fat11.76 g(10 %)
Carbohydrates20.63 g(14 %)
Sugar added0 g(0 %)
Roughage0.76 g(3 %)
Vitamin A279.7 mg(34,963 %)
Vitamin D3.52 μg(18 %)
Vitamin E9.53 mg(79 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.55 mg(50 %)
Niacin2.12 mg(18 %)
Vitamin B₆0.02 mg(1 %)
Folate106.04 μg(35 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C4.55 mg(5 %)
Potassium65.1 mg(2 %)
Calcium30.9 mg(3 %)
Magnesium21.09 mg(7 %)
Iron1.24 mg(8 %)
Iodine105.6 μg(53 %)
Zinc0.35 mg(4 %)
Saturated fatty acids2.24 g
Cholesterol308 mg

Ingredients

for
4
Ingredients
8
4 tablespoons
freshly ground black Pepper
1 tablespoon
1
4

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.