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Homepage Recipes Scrambled Eggs with Tomatoes (Gluten-Free)

Scrambled Eggs with Tomatoes (Gluten-Free)

Preparation steps

Cebulę siekamy i podsmażamy na rozgrzanym oleju, razem z pokrojonym drobno pomidorem. Do miseczki wbijamy jajka, dodajemy sól i pieprz i mieszamy widelcem. Zmniejszamy ogień i wlewamy zawartość miseczki. Smażymy na małym ogniu ciągle mieszając, aż jajko się zetnie. Podajemy z krążkami ryżowymi.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Eggs, Tomato, Histamine, Latex-Fruit Syndrome, Salicylates, Onion, Rice, Rapeseed
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 3 × Piece (43 g)
Weight 129 g
Whole Chicken Eggs (S)
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Number of servings 1 × Piece (170 g)
Weight 170 g
Tomato
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Number of servings 1 × Piece (170 g)
Weight 170 g
Onion
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Number of servings 3 × Piece (10 g)
Weight 30 g
Rice Pucks
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Number of servings 5 × Gram (1 ml)
Weight 5 ml
Cold-Pressed Rapeseed Oil

Nutritional composition for all portions of the recipe

Proteins 20%
21.98g / 80.61 g
Fats 30%
18.98g / 53.74 g
Carbohydrates 50%
47.05g / 89.57 g
Kcal
446.94Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.