Scrambled Eggs with Tomatoes
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 34.4 μg | (76 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Beat the eggs with 2 tablespoons of water and the milk and season with salt and pepper. Rinse tomatoes, trim and cut into slices. Arrange tomatoes on plates and season with salt and pepper.
2.
Heat butter in a pan, add the beaten eggs and cook over low heat until thickened. Stir edges of the egg mixture to the center of the pan and cook until set. Arrange eggs on plates with the tomatoes and serve sprinkled with chives.
