Name: Chili Tomato Scrambled Eggs
Yield: 300.9 grams
Ingredients: 2 large units of egg, whole, raw, fresh (100 g); 1/2 tomatoes, diced (91 g); 2 spring onions, chopped (30 g); 1/4 cup, of cheese, cheddar (33 g); 1 tbsp of butter, without salt (14 g); 1 tsp of red chili (3 g); 30 grams of chorizo

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

Crack the eggs into a bowl and whisk vigorously. Mix through the chili and cheese

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

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

Transfer the scrambled eggs to plate and serve

Nutritional information

	Per 100 g	Per portion (301 g)	% DRI
Energy	166 kcal	500 kcal	25 %
Fat	13 g	40 g	62 %
Fatty acids, total saturated	6 g	19 g	96 %
Cholesterol	151 mg	454 mg	151 %
Sodium	227 mg	682 mg	28 %
Carbohydrate	3 g	10 g	3 %
Sugars	1 g	4 g
Fiber	1 g	3 g	11 %
Protein	9 g	26 g

Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

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

Chili Tomato Scrambled Eggs

Friday, August 30, 2019