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Huevos Con Verdolagas -- Scrambled Eggs With Purslane

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.0469
Energy (kCal)279.3
Carbohydrates (g)10.5903
Total fats (g)16.8224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil on medium high heat in a medium-sized skillet. | 2. Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly. | 3. Add in eggs and stir gently to keep from sticking as with scrambled eggs. | 4. Continue cooking until egg curds are firm. | 5. Season with salt, to taste. | 6. Serve hot with a salsa of your choice and a side of warm corn tortillas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    onion 1/2 cup peeled chopped 32.0 7.472 0.88 0.08
    purslane 1/2 cup 4.3 0.7288 0.4364 0.0774
    egg 3 beaten 214.5 1.08 18.84 14.265
    salt - - - -
    salsa - - - -
    corn tortilla warmed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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