Scrambled eggs with spinach and mushrooms
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen spinach
0.417 kg
Garlic, bulb
1.25 ud
Natural mushrooms
0.375 kg
Eggs
15.0 ud
Loaf bread
0.063 ud
Elaboration
- Chop the garlic into brunoise.
- Clean the mushrooms.
- Boil the spinach and blend, set aside.
- Cut the bread crusts and bake.
To make the scrambled eggs:
- Gently fry the mushrooms with a little garlic.
- To prepare the scrambled eggs, add the spinach and the eggs to the mushrooms slightly beaten, stirring constantly with a spatula. Leaving the egg half done.
- Serve with baked bread crusts.
Notes:
- To make this recipe suitable for vegans, change the eggs for a chickpea flour and water mixture.
Nutritional information (1 portion)
Energy
300.06
kcal
Carbohydrates
1.93
g
Proteins
25.95
g
Lipids
20.41
g
Fiber
3.41
g
Saturates
5.66
g
Monounsaturated fatty acids
7.15
g
Polyunsaturated fatty acids
3.37
g
Cholesterol
689.04
mg
Calcium
183.96
mg
Iron
7.36
mg
Zinc
3.03
mg
Vitamin A
792.75
ug
Vitamin C
27.48
g
Folic acid
220.4
ug
Salt (Sodium)
332.39
mg
Sugars
1.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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