Scrambled eggs with spinach and mushrooms

30 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables, Eggs
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen spinach 0.417 kg
Garlic, bulb 1.25 ud
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)
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.