Vegetable Scrambled Eggs on Rolls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 365 kcal | (17 %) | ||
| Protein | 16.5 g | (17 %) | ||
| Fat | 18.4 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Cherry tomatoes
- 1 Red Bell pepper
- 1 onion
- 1 small Zucchini
- 6 medium eggs
- salt
- peppers
- 40 grams Margarine
- 2 tsps fresh thyme
- 4 Multi-grain roll
Preparation steps
1.
Rinse the tomatoes and halve or quarter them. Cut the peppers into quarters and rinse. Peel and dice the onion. Rinse the zucchini. Cut the peppers into strips and dice the zucchini. Beat the eggs with salt and pepper.
2.
Heat the margarine in a large skillet. Saute the pepper, onion and thyme. Add the zucchini and tomatoes and cook briefly. Pour in the beaten eggs and let the eggs thicken, occasionally stirring with a spatula to push the edges to the center.
3.
Cut the rolls in half and serve the scrambled eggs in them.
