Scrambled Eggs with Spinach and Tomatoes

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Scrambled Eggs with Spinach and Tomatoes
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
261
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie261 cal.(12 %)
Protein11 g(11 %)
Fat12 g(10 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.9 mg(16 %)
Vitamin K31.1 μg(52 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate72 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin17 μg(38 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C13 mg(14 %)
Potassium276 mg(7 %)
Calcium69 mg(7 %)
Magnesium25 mg(8 %)
Iron1.7 mg(11 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5.7 g
Uric acid17 mg
Cholesterol235 mg
Complete sugar3 g

Ingredients

for
2
Ingredients
2 eggs
1 Tomato
1 Tbsp finely chopped Spinach
1 Tbsp butter
salt
freshly ground peppers
2 slices toasted white bread
parsley (for garnish)
How healthy are the main ingredients?
white breadSpinacheggTomatosaltparsley

Preparation steps

1.

Rinse and quarter the tomatoes, remove the seeds and cut the flesh into small cubes.

2.

Melt the butter in a frying pan.

Beat the eggs, stir in the tomatoes and spinach and pour everything into the pan. Leave to thicken over medium heat, stirring repeatedly and season with salt and pepper.

Transfer the scrambled eggs to plates and serve garnished with parsley and with a portion of toast.

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