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track your foodScrambled Eggs With Cucumber And Tomato Recipe
Scrambled eggs with cucumber and tomato is a quick and healthy dish perfect for any meal of the day. Combining the soft texture of scrambled eggs with the crispness of fresh cucumber and the juiciness of tomato, this dish offers a refreshing and nutritious option.
π American: Main Course
- π₯ Calories 195kcal
- π Protein 13g
- π Carbs 8g
- π§ Fat 13g
π₯ Ingredients:
- eggs (100g)
- butter (10g)
- cucumber (50g)
- tomato (50g)
π³ How to cook (2 servings):
Step 1: Prepare Vegetables
Wash and dice one medium cucumber and one medium tomato. Set them aside.
Step 2: Beat the Eggs
In a bowl, beat 3-4 eggs until well mixed. Add a pinch of salt and pepper to taste.
Step 3: Cook Eggs
Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Pour in the beaten eggs and cook, stirring continuously, until they are softly scrambled.
Step 4: Combine and Serve
Once the eggs are scrambled to your liking, remove them from the heat and gently fold in the diced cucumber and tomato. Serve immediately.
βοΈ Nutrition facts:
High in protein from the eggs and packed with vitamins and minerals from the fresh vegetables, this dish is both nutritious and satisfying.
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π₯ 500kcal β’ π 60g β’ π 25g β’ π§ 15g
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