Scrambled Eggs with Asparagus

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Scrambled Eggs with Asparagus
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Health Score:
90 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
363
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie363 cal.(17 %)
Protein25 g(26 %)
Fat21 g(18 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.9 mg(113 %)
Vitamin D2.8 μg(14 %)
Vitamin E13.3 mg(111 %)
Vitamin K215.3 μg(359 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1 mg(91 %)
Niacin11.3 mg(94 %)
Vitamin B₆0.6 mg(43 %)
Folate643 μg(214 %)
Pantothenic acid4.7 mg(78 %)
Biotin32.9 μg(73 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C173 mg(182 %)
Potassium1,374 mg(34 %)
Calcium442 mg(44 %)
Magnesium112 mg(37 %)
Iron5.8 mg(39 %)
Iodine47 μg(24 %)
Zinc4.9 mg(61 %)
Saturated fatty acids10.5 g
Uric acid134 mg
Cholesterol357 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
2 kilograms white Asparagus
salt
1 bunch scallions
1 Red Bell pepper
80 grams Medium aged Gouda (Sliced)
6 eggs (Large)
peppers
2 Tbsps butter
chopped parsley (For garnish)
How healthy are the main ingredients?
Goudasalteggparsley

Preparation steps

1.

Rinse asparagus, remove ends and peel. Cook asparagus peels in a pot of 2 liters (approximately 68 ounces) of lightly salted water for 20-25 minutes.

2.

Rinse scallions, trim and chop finely. Rinse bell pepper, cut into quarters, remove seeds and ribs and finely dice. Cut gouda into strips. Beat eggs in a bowl with salt and pepper.

3.

Remove asparagus peels from the pot with a skimmer and discard. Add asparagus spears to the pot and cook for 12-15 minutes or until tender.

4.

Melt butter in a large nonstick pan. Sauté scallions and bell pepper for about 2 minutes. Pour beaten eggs over the top and then add gouda. Cook until eggs begin to set, stirring occasionally.

5.

Remove asparagus from the water with the skimmer. Drain asparagus and arrange on plates with scrambled eggs. Sprinkle with chopped parsley prior to serving.

Serve with boiled potatoes, if desired.

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