Scrambled Eggs
These eggs are protein filled and extremely satiating. Protein is important for muscle building and fat loss, so if you are trying to lose weight, this dish is a great breakfast to include in your diet.
You can use egg whites for more protein and less fat, and you can even add cheese to this recipe for more flavor and calcium.
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 162 mg | (4 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 444 mg | |||
| Complete sugar | 2 g |
Preparation steps
Heat the butter in a pan over medium heat. Break the eggs into a bowl and whisk together with a fork. Pour the eggs into the pan, and stir with a spatula until the eggs begin to set.
Season to taste with salt and pepper. The eggs are cooked when they are solid, but with a little wetness to them. The eggs should have a sheen to them. Remove from the heat, and let the eggs continue to cook over the residual heat from the pan.