Simple Scrambled Eggs with Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For Scrambled Eggs
- 4 fresh eggs
- 2 Tbsps milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp butter
- fresh parsley (to garnish)
- For Tomato Salad
- 2 fresh, ripe Tomatoes (rinsed; trimmed and cut into wedges)
- 2 scallions (cleaned; trimmed and chopped)
- 1 Tbsp white balsamic vinegar
- 2 Tbsps fresh Lime juice
- 3 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Scrambled Eggs:
2.
Preheat nonstick skillet over medium-high heat. In a medium bowl, beat the eggs with a fork. Add milk, and season to taste with salt and pepper.
3.
Melt butter in the skillet and add the eggs. Reduce heat to low, and stir gently with a wooden spoon, until the eggs begin to set, about 5 minutes.
4.
Divide the scrambled eggs evenly among 2 plates; garnish with fresh parsley. Serve immediately.
5.
For Tomato Salad:
6.
In a medium bowl, combine the prepared tomatoes and green onions.
7.
In a small bowl, whisk the vinegar, lime juice, olive oil, salt and pepper. Drizzle dressing over the tomato mixture. Toss gently to coat.
8.
Divide between serving plates and serve with scrambled eggs.
