2 Serves
15 Mins
Crack the fresh eggs into a mixing bowl and whisk them thoroughly until smooth.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
98 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
177 mg / 4,700 mgSodium
380 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the olive oil in a non-stick skillet over medium heat.
Pour the whisked eggs into the skillet and cook, stirring gently with a spatula.
Once the eggs begin to set, fold in the crumbled feta cheese and continue cooking until the eggs reach your desired consistency.
Remove from heat and season the scramble with salt and pepper to taste before serving.
25
g95
g20
g
Yemeni
