4 Serves
1472 Mins
Soak the salt cod in cold water for 24 hours, changing the water several times, then drain, remove skin and bones, and shred the fish into small pieces.
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Vitamin K
258 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
125 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
1593 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the thinly sliced onions until soft and translucent.
Add the shredded salt cod to the skillet and cook for a few minutes, then stir in the matchstick potatoes until they are coated and slightly softened.
Whisk the eggs in a bowl and pour them over the cod and potato mixture, stirring gently until the eggs are just set but still creamy.
Season the dish with salt and pepper to taste, then garnish with fresh parsley and serve immediately.
40
g46
g51
g
Lebanese
American