Scrambled Eggs and Greens - 21.5g Carbs, 4g Fiber, 7.5g Sugar
From: Integrative Nutrition by Joshua Rosenthal 2nd Ed Update PDF
Prep Time: 10 minutes
Cooking Time: 12 minutes
Serves: 1- 2 (Nutrition given for one serving)
1 Tbsp olive oil
1 leek, chopped into small pieces
1 clove garlic, minced
2 eggs
1 carrot, diced
1 cup chopped spinach, dandelion, watercress or chard
Beat the eggs in a small bowl.
Heat the oil in a frying pan.
Sauté the leek for 3 minutes. Add garlic and sauté another minute.
Add carrots, cover and cook 5 minutes on low heat, until carrots are
softened.
Remove veggies and put on a plate.
Add a little oil to the pan if it's dry, add the eggs, and cook over
medium heat for 3 minutes until eggs are mostly cooked.
Add greens and other veggies and stir everything together, scrambling
the eggs.
Add salt and pepper to taste and serve.
Nutrition From: www.caloriecount.about.com
Servings: 1
Serving Size: 292 g
Nutrition per Serving:
336 Calories, 209 Calories from Fat, 23.3g Total Fat, 4.8g Saturated Fat,
0g Trans Fat, 327mg Cholesterol, 260mg Sodium, 21.5g Total Carbs,
4g Dietary Fiber, 7.5g Sugars, 13.8g Protein
Vitamin A 286% - Vitamin C 43% - Calcium 14% - Iron 24%
Nutrition Grade: B+
Good points:
High in selenium
Very high in vitamin A
High in vitamin C
Bad points:
Very high in cholesterol
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