Scrambled Eggs for Easter

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Scrambled Eggs for Easter

Scrambled Eggs for Easter - A feast for the eyes: a real highlight for the holiday breakfast!

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
93
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie93 kcal(4 %)
Protein7 g(7 %)
Fat6 g(5 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.4 g(1 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate48 μg(16 %)
Pantothenic acid1 mg(17 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C6 mg(6 %)
Potassium151 mg(4 %)
Calcium46 mg(5 %)
Magnesium10 mg(3 %)
Iron1.2 mg(8 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2.2 g
Uric acid6 mg
Cholesterol221 mg

Ingredients

for
4
Ingredients
4 eggs
2 tablespoons
salt
peppers
Nutmeg
2 stalks Dill
1 scallion
1 small tomato
1 Radish
1 teaspoon butter (5 grams)
How healthy are the main ingredients?
eggsaltNutmegDilltomatoRadish

Preparation steps

1.

Gently crack eggs into a bowl. Rinse egg shells with hot water, drain and set aside.

2.

Whisk eggs with milk and season with salt, pepper and freshly grated nutmeg. Rinse dill, shake dry, chop and mix with eggs.

3.

Rinse, trim and finely chop scallions. Rinse, trim and cut radishes and tomatoes into small pieces.

4.

Heat butter in a pan over medium heat. Add scallions and cook until translucent. Pour in egg mixture and cook, stirring frequently with a wooden spatula, about 5 minutes.

5.

Fill egg shells with scrambled eggs. Serve garnished with chopped tomatoe and radish.