Shrimp and Scrambled Eggs over Herb Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 327 kcal | (16 %) | ||
| Protein | 21.7 g | (22 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 6 eggs
- salt
- white peppers
- Margarine (for the pan)
- 150 grams Deep sea crab
- Oak leaf lettuce
- Lettuce
- Batavia lettuce
- 1 bunch Chives
- 1 bunch Purslane
- 1 pkg Herb salad (dressing mix)
- 2 Tbsps vegetable oil
- 5 Radish
Preparation steps
Whisk together eggs and 6 tablespoons water until combined and season with salt and pepper. Heat butter in a pan and pour eggs into pan. Rinse shrimp and pat dry and add to pan with eggs and cook together. Gently lift and pull eggs and shrimp together and slide across pan, until scrambled eggs are cooked and shrimp is warm. Rinse chives, shake dry and cut into thin rings, then sprinkle over scrambled eggs. Remove scrambled eggs from heat and set aside. Rinse purslane and three types of lettuce, spin dry and tear or cut into bite-sized pieces and place on serving plate. Prepare salad dressing mix with water and oil, according to package directions. Rinse radishes, wipe dry and cut into matchsticks. Mix radishes into dressing and drizzle over lettuce. To serve, arrange shrimp and scrambled eggs in the middle of salad. Garnish with chives, if desired. Serve immediately.
