Vegetable Scrambled Eggs

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Vegetable Scrambled Eggs
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
233
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie233 cal.(11 %)
Protein14.63 g(15 %)
Fat10.99 g(9 %)
Carbohydrates17.42 g(12 %)
Sugar added0 g(0 %)
Roughage5.76 g(19 %)
Vitamin A1,068.58 mg(133,573 %)
Vitamin D3.67 μg(18 %)
Vitamin E9.57 mg(80 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.59 mg(54 %)
Niacin2.43 mg(20 %)
Vitamin B₆0.21 mg(15 %)
Folate109.78 μg(37 %)
Pantothenic acid0.85 mg(14 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C44.69 mg(47 %)
Potassium642.24 mg(16 %)
Calcium71.8 mg(7 %)
Magnesium30.52 mg(10 %)
Iron1.16 mg(8 %)
Iodine105.6 μg(53 %)
Zinc0.67 mg(8 %)
Saturated fatty acids2.33 g
Cholesterol308 mg

Ingredients

for
4
Ingredients
2 Fennel bulb
2 carrots
150 grams shiitake mushrooms
1 garlic clove
1 Tbsp sesame oil
1 red chili pepper
2 Tbsps soy sauce
8 eggs
2 Tbsps freshly chopped cilantro

Preparation steps

1.

Rinse and trim the fennel, then cut into bite-sized pieces. Peel and chop the carrot. Clean and slice the mushrooms. Peel and finely chop the garlic. Sauté with the fennel, carrots, and mushrooms for 5 minutes stirring constantly.

2.

Rinse, trim, and thinly slice the chilis. Whisk together with the soy sauce and the eggs in a bowl. Mix into the vegetables, and cook until set, stirring often. Mix in the cilantro leaves.

3.

Divide the scrambled eggs onto small plates and serve.

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