Scrambled eggs with asparagus and spinach
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Picar el ajo en brunoise.
- Cortar los espárragos en trozos regulares.
- Cocer a la inglesa las espinacas, refrescarlas y picarlas finamente.
- Cortar los costrones de pan y hornear.
Para hacer el revuelto:
- Poner en una sartén un poco de aceite de girasol, añadir ajo y rehogar un poco, añadir la espinaca y dejar que tome calor. Añadir el huevo semi-batido.
- Remover continuamente con una espátula, cuando esté el revuelto casi hecho añadiremos los espárragos y terminares sazonando cuando esté el huevo semi-cuajado.
- Acompañar el revuelto con unos costrones de pan tostado.
Nutritional information (1 portion)
Energy
254.68
kcal
Carbohydrates
2.18
g
Proteins
21.72
g
Lipids
17.05
g
Fiber
2.76
g
Saturates
4.71
g
Monounsaturated fatty acids
5.96
g
Polyunsaturated fatty acids
2.76
g
Cholesterol
574.2
mg
Calcium
172.07
mg
Iron
6.71
mg
Zinc
2.46
mg
Vitamin A
789.91
ug
Vitamin C
31.91
g
Folic acid
208.31
ug
Salt (Sodium)
413.39
mg
Sugars
1.6
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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