Vegetable Scrambled Eggs

0
Average: 0 (0 votes)
(0 votes)
Vegetable Scrambled Eggs
share Share
print
bookmark_border Copy URL
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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners