Scrambled Eggs with Bread Hearts
Scrambled Eggs with Bread Hearts - Heart-shaped breakfast for children who like a hearty meal in the morning
Healthy, because
Even smarter
Nutritional values
3 portions of vegetables a day should be enough - start right at breakfast! Here it is in the scrambled eggs. The carrot supports the body's defenses with plenty of beta-carotene; the wholemeal bread provides satiating fiber.
If you cut the slice into small squares and layer them with cream cheese and chives to form turrets, there will be less bread leftovers.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 252 mg |
Ingredients
- Ingredients
- ½ carrot
- 1 egg
- 2 Tbsps
- salt
- peppers
- 2 tsps Canola oil
- 2 Chives
- 1 slice Whole Wheat Bread
- 1 Tbsp Cream cheese (13% fat)
Kitchen utensils
Preparation steps
Peel carrot and finely grate.
Whisk the egg in a small bowl with milk and a little salt and pepper.
Heat the oil in a small pan and sauté the grated carrot for about 1 minute.
Pour the egg mixture into pan and cook over medium heat until just set, stirring frequently to prevent sticking.
Rinse chives, shake dry and cut into thin rings.
Cut out 2-3 hearts from the slice of bread with a cutter and spread with cream cheese. Sprinkle with chives and serve with scrambled eggs.
