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Vegetable Scrambled Eggs
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 25 mins
Calories:
233
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 14.63 g | (15 %) | ||
| Fat | 10.99 g | (9 %) | ||
| Carbohydrates | 17.42 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.76 g | (19 %) |
more nutritional values
| Vitamin A | 1,068.58 mg | (133,573 %) | ||
| Vitamin D | 3.67 μg | (18 %) | ||
| Vitamin E | 9.57 mg | (80 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 2.43 mg | (20 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 109.78 μg | (37 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 44.69 mg | (47 %) | ||
| Potassium | 642.24 mg | (16 %) | ||
| Calcium | 71.8 mg | (7 %) | ||
| Magnesium | 30.52 mg | (10 %) | ||
| Iron | 1.16 mg | (8 %) | ||
| Iodine | 105.6 μg | (53 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 2.33 g | |||
| Cholesterol | 308 mg |
Author of this recipe:
EAT-SMARTER
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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
How healthy are the main ingredients?
shiitake mushroomsoy saucesesame oilFennel bulbcarrotgarlic clovePreparation 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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