Vegetable Scrambled Eggs on Toast
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 373 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices Toast
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 6 eggs
- 50 milliliters Whipped cream
- ½ tsp ground paprika
- 3 Tomatoes
- 1 lg stalk Leeks
- 100 grams grated Cheese (as desired, such as Emmentaler, Gouda, etc.)
- salt
- White peppers
Preparation steps
1.
Rinse tomatoes, cut in half, remove stalk, seeds and cut into 1 cm (approximately 1/2 inch) cubes. Rinse leek thoroughly and cut into rings. Heat 1 tablespoon oil, add leeks and sauté while stirring for about 3 minutes. Add tomatoes and cook briefly over lowest heat. Break eggs into a bowl, add cream, beat vigorously with a whisk and season with salt, pepper and paprika.
2.
Heat toast. Heat butter and oil in a pan and cook egg mixture for a few minutes while stirring. Add 2-4 tablespoons cheese to the pan and mix. Add tomato and leek mixture, stir and season to taste. Serve scrambled egg mixture on toast. Sprinkle with remaining cheese and serve immediately.
