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Recipe by Emporion
Scrambled eggs with greens are a simple but tasty side dish, perfect to accompany any meal. The preparation is quick and requires few ingredients. Spinach and aromatic herbs give the scrambled eggs a fresh, slightly herbal flavor. Try it!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Trim and finely chop the shallot
Step 2 of 9: Wash, dry and chop the parsley
Step 3 of 9: Wash and tear the basil into pieces
Step 4 of 9: Clean and thoroughly wash the spinach and blanch it for 5 minutes
Step 5 of 9: Drain it well, chop it, put it in a pan and let the excess water dry over low heat
Step 6 of 9: Remove and add the parsley, basil and shallot
Step 7 of 9: In a bowl, beat the eggs with a tablespoon of water, season with salt and pepper, add the spinach with the parsley, basil and shallot, and mix
Step 8 of 9: In a non-stick pan, heat two tablespoons of oil, pour in the eggs and cook over medium heat, stirring constantly
Step 9 of 9: When the mixture is browned and has a soft consistency, remove from the heat, let it rest for 2 minutes, transfer it to a serving plate and serve immediately
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving232 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 969 kJ232 kcal | 417 kJ100 kcal |
| Fat | 14.19 g | 6.11 g |
| of which saturated fatty acids | 3.23 g | 1.39 g |
| Carbohydrates | 11.91 g | 5.13 g |
| of which sugars | 4.65 g | 2 g |
| Fibre | 3.25 g | 1.4 g |
| Protein | 14.14 g | 6.09 g |
| Salt | 0.39 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
