Scrambled Eggs for Easter
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Scrambled Eggs for Easter - A feast for the eyes: a real highlight for the holiday breakfast!
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
93
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 151 mg | (4 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 221 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
