Parsley and Tomato Scramble
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 2 |
| Serving Size | 5.30 oz |
Ingredients
1.77 oz
Parsley
7.06 oz
Tomatoes
4 pieces
eggs
1 tsp
salt
1 tsp
pepper
2 tbsp
olive oil
Directions
Step 1
Chop the parsley and tomatoes.
Step 2
In a bowl, whisk the eggs with salt and pepper.
Step 3
Heat olive oil in a pan over medium heat.
Step 4
Add the chopped parsley and tomatoes to the pan and cook for 3-4 minutes.
Step 5
Pour the whisked eggs into the pan and cook until scrambled, about 3-4 minutes.
Step 6
Serve hot and enjoy!
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 13.25 kcal | 0.66% |
| Vitamin A | 7.95 IU | 0.88% |
| Monounsaturated Fat | 0.318 g | 0% |
| Saturated Fat | 0.106 g | 0.1% |
| Fat | 0.795 g | 0.57% |
| Carbohydrates | 0.53 g | 0.11% |
| Sodium | 26.5 mg | 5.3% |
| Fibers | 0.159 g | 0.42% |
| Sugars | 0.265 g | 0% |
| Protein | 1.06 g | 1.25% |
| Vitamin C | 1.59 mg | 1.77% |
| Calcium | 0.53 mg | 0.11% |
| Iron | 0.795 mg | 0.16% |
| Potassium | 26.5 mg | 5.3% |
| Alcohol | 0 g | 0% |
| Cholesterol | 21.2 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.53 mg | 40.77% |
| Vitamin B12 | 1.06 mcg | 44.17% |
| Vitamin E | 0.424 mg | 2.83% |
| Zinc | 0.53 mg | 0.11% |
| Selenium | 0.795 mcg | 0.16% |
| Vitamin D | 0.318 mcg | 2.12% |
Recipe Attributes
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