Low-Carb and Protein-Rich
Scrambled Eggs with Tomatoes
(3 votes)
(3 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
319
calories
Calories
Healthy, because
Even smarter
Nutritional values
The eggs not only provide very high-quality protein, but B vitamins as well, which are essential for various metabolic processes.
Pair this dish with whole-wheat bread to add more fiber to the meal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 139.5 μg | (233 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 53.6 μg | (119 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 large Beefsteak tomato
- 2 Tbsps chopped parsley
- 1 small onion
- ½ bunch Chives
- 2 eggs
- 4 Tbsps mineral water
- Sea salt
- 1 tsp cold-pressed sunflower oil
Preparation steps
1.
Rinse the tomatoes, remove the core, and thinly slice. Place the tomatoes onto a plate and sprinkle with the parsley.
2.
Peel and finely dice the onion. Rinse the chives, pat dry, and thinly slice. Beat the eggs lightly with the mineral water, then season lightly with sea salt.
3.
Heat the oil in a nonstick pan. Add the onions and sweat over low heat. Pour the egg mixture into the pan, and cook over low heat.
4.
Cook the egg mixture, stirring constantly, until the mixture is set. Sprinkle the eggs with the chives, and serve with the tomatoes.
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