Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Chili Tomato Scrambled Eggs

Friday, August 30, 2019
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Portions
1
Ingredients
or2 large units of egg, whole, raw, fresh (100 g)
or1/2 tomatoes, diced (91 g)
or2 spring onions, chopped (30 g)
or1/4 cup, of cheese, cheddar (33 g)
or1 tbsp of butter, without salt (14 g)
or1 tsp of red chili (3 g)
or30 grams of chorizo
Preparation
1.
Crack the eggs into a bowl and whisk vigorously. Mix through the chili and cheese
2.
Melt the butter in a non-stick fry pan over medium temperature and sauté the chorizo for 2-3 minutes, add shallots and tomato and saute for 30 seconds
3.
Pour the egg mixture into the frying pan and cook for a further couple of minutes. Whilst the egg is cooking, use a wooden spoon and gently push the egg mixture creating small lumps throughout
4.
Transfer the scrambled eggs to plate and serve
Nutritional information
Per 100 gPer portion (301 g)% DRI
Energy166 kcal500 kcal25 %
Fat13 g40 g62 %
Fatty acids, total saturated6 g19 g96 %
Cholesterol151 mg454 mg151 %
Sodium227 mg682 mg28 %
Carbohydrate3 g10 g3 %
Sugars1 g4 gremove
Fiber1 g3 g11 %
Protein9 g26 gremove