4 Serves
35 Mins
In a large mixing bowl, gently whisk the eggs until light and frothy.
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AmericanVitamin K
2 µg / 120 µgVitamin 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
8 µg / 400 µgCalcium
30 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
772 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Fold in the whitebait and a small amount of flour, seasoning the mixture with salt and pepper to taste.
Heat a thin layer of cooking oil in a non-stick skillet over medium heat.
Drop spoonfuls of the mixture into the hot skillet and cook for 2-3 minutes per side until golden brown and cooked through.
9
g27
g2
g
