2 Serves
10 Mins
In a mixing bowl, whisk together the eggs, oyster sauce, sesame oil, salt, and black pepper until well combined.
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Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
123 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
1542 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
168 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat a non-stick skillet over medium heat. Pour in the egg mixture and gently stir with a spatula, cooking until the eggs begin to form soft, creamy curds.
Remove the skillet from the heat while the eggs are still slightly moist and creamy. Transfer to a plate and garnish with freshly chopped chives.
25
g95
g20
g
Yemeni
