Scrambled eggs and roasted tomatoes
| Item | Time |
|---|---|
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Total Time: | 25 mins |
Ingredients
| Amount | Unit | Ingredient |
|---|
|
6 md
(360 g)
|
|
3 md
(360 g)
|
|
5 g
|
|
1 clove
(5 g)
|
|
3 cl
(26 1/2 g)
|
|
1 3/4 ml
(2 1/4 g)
|
|
1 ml
(1/4 g)
|
Recipe description
Classic scrambled eggs with roasted tomatoes.
Instructions
Heat the oven to 180C or 350F. Grease an ovenpan with the olive oil. Cut the tomatoes into wedges and put in the pan. Cut the garlic into pieces and put in the pan. Roast in the oven until the tomatoes have the right color.
Crack the eggs into a non-stick frying pan and fry on medium heat. Stir until they have stiffened.
Chop the parsley. Place the scrambled eggs and tomatoes on plates. Season with salt and pepper. Garnish with the chopped parsley. Done!
Nutrients
| Nutrient | per 100g | total |
|---|---|---|
| Energy (kcal) | 108 | 820 |
| Protein (g) | 6 | 48 |
| Fat (g) | 8 | 62 |
| Carbohydrate (g) | 2 | 17 |
| Sugar (g) | 2 | 12 |
Ingredients
| Amount | Unit | Ingredient |
|---|
|
6 md
(360 g)
|
|
3 md
(360 g)
|
|
5 g
|
|
1 clove
(5 g)
|
|
3 cl
(26 1/2 g)
|
|
1 3/4 ml
(2 1/4 g)
|
|
1 ml
(1/4 g)
|
Nutrients
| Nutrient | per 100g | total |
|---|---|---|
| Energy (kcal) | 108 | 820 |
| Protein (g) | 6 | 48 |
| Fat (g) | 8 | 62 |
| Carbohydrate (g) | 2 | 17 |
| Sugar (g) | 2 | 12 |