Scrambled Eggs With Spinach and Artichokes - 15.53g Carbs, 5.5g Fiber, 4.56g Sugar
From: Nicole Perry, POPSUGAR Food
Category: Eggs, Breakfast/Brunch
Serves: 1
2 large eggs
1/8 tsp kosher salt
1/2 Tbsp extra-virgin olive oil
A pinch of red pepper flakes
1 scallion, thinly sliced
About 1/4 cup frozen artichoke hearts, thawed and chopped
1 loosely packed cup baby spinach
1 oz goat cheese, crumbled
Chopped fresh parsley, for garnish, optional
Toast, for serving (Not included for nutrition)
Beat together the eggs and salt in a small mixing bowl until homogeneous and frothy.
Add the olive oil, red pepper flakes, and scallion to a medium nonstick skillet; cook over medium-high heat, stirring occasionally, until the scallion has softened, about 1-2 minutes. Add the chopped artichoke, and cook for 30 more seconds, stirring occasionally. Add the spinach, and cook, stirring occasionally, until wilted. Add the eggs and cook, stirring frequently for about 15-30 seconds or until the eggs look not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the goat cheese and parsley, stir to combine, and transfer to a plate. Serve with toast.
Nutrition From: happyforks.com
Servings: 1
Servings size: 260 g
Nutrition per Serving: 334 Calories, 23.08g Total Fat, 2.241g Total polyunsaturated, 0.075g Omega 6, 0.377g Omega 6, 8.706 g Total monounsaturated,
10.807g Total saturated, 0g Total trans, 401mg Cholesterol, 15.53g Carbs, 5.5g Fiber, 4.56g Total Sugars, 19.05g Protein
Posted by: chefgloria1030@yahoo.com
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