Of which 5.8 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin C (tomato)
Allergens egg
Scrambled eggs with tomato and cilantro
A quick, savory, no-fuss breakfast.
Ingredients
- 2 eggs (100 g / 3½ oz)
- 1 chopped tomato (100 g / 3½ oz)
- fresh cilantro, chopped, to taste
- 1 tsp olive oil (5 g)
- ½ cucumber, sliced into rounds, on the side (80 g / 2¾ oz)
- salt and pepper, to taste
Method
- Beat the eggs with salt and pepper.
- Heat the olive oil in a nonstick skillet over low heat.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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