Stuffed portobello with gorgonzola, walnuts and pears
Clean portobello, carefully remove stem, set aside and remove slats. Put oil in a pan and heat. Sauté the mushroom in it for 2-3 minutes on each side over...
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Avocado tomato scrambled eggs
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Preparation time:
10 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
537
Calories
11 g
Carbohydrates
31 g
Protein
40 g
Fat
Ingredients:
 | Cow's milk, whole milk (3,5% fat) | 25 ml |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 2 ½ (50 g) |
 | Olive oil | ½ Teaspoon |
 | Egg, hen egg (organic, free range) | 3 (180 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Teaspoon |
 | Paprika powder | 1 Pinch(s) |
 | Cheddar cheese | 30 g |
 | Avocado (fresh) | ¼ (40 g) |
 | Spring onions, scallions (fresh) | 1 (46 g) |
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Preparation:
Step 1:
Clean the spring onions, wash and cut into fine rings. Wash and halve the tomatoes.
Step 2:
Pour eggs into a bowl. Add milk, salt, bell pepper and paprika powder and stir. Heat oil in a frying pan. Add green onions and tomatoes and sauté over medium heat for 3 minutes. Then add the beaten egg and let it fester, stirring occasionally, for about 5 to 7 minutes.
Step 3:
In the meantime, cut the cheese into strips. Parsley wash, shake dry and finely chop. Hollow out the avocado and cut the flesh into slices. Put the scrambled eggs on a plate, sprinkle with parsley and cheese and serve with avocado slices.
Macronutrient distribution:
The recipe Avocado tomato scrambled eggs is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
Stove
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