| Type | Per person |
|---|---|
| Energy | 311 kcal |
| Fat | 20 gr |
| of which saturated | 7 gr |
| Carbohydrates | 5 gr |
| of which sugars | 2 gr |
| Fibres | 4 gr |
| Protein | 26 gr |
| Salt | 0.91 gr |
Scrambled eggs with spinach
Main course
2 persons
10 - 20 min
With seasonal products
255gr vegetables p.p.
Ingredients
2 persons
| 1 clove garlic |
| 4 eggs |
| 1 tablespoon liquid margarine |
| 1 kg fresh spinach or 450g frozen spinach |
| 4 tablespoons semi-skimmed milk |
| nutmeg |
| 1 small onion |
| 2 tablespoons grated old 30+ cheese |
Preparation
1. Wash the spinach and remove thick stalks.
2. Bring the spinach to the boil with hanging water and let the vegetables wilt. Cook the spinach for a few minutes.
3. Flavour the vegetables with a little nutmeg. Or defrost the spinach and heat according to the instructions on the packet.
4. Beat the eggs with the milk and some pepper.
5. Clean and chop the onion.
6. Fry the onion in the margarine until it is glazy. Squeeze the garlic clove on top.
7. Pour in the eggs and fry until just set.
8. Sprinkle with the grated cheese.
9. Spoon the scrambled eggs on top of the spinach.
Menu suggestion: Delicious with jacket potatoes.
Source: Nutrition Centre.
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Nutritional values
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