Vegetable Scrambled Eggs – How To Make It
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Ingredients
Adjust Servings
2 pieces Chicken Breast buy fresh | |
200g Ground Beef | |
4 Eggs batches flax eggs* (2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water) | |
1 ½ cups peeled and chopped golden potato or sweet potato (large bite-size pieces) | |
0.17 cup chopped walnuts or pecans (or sub other nut or seed of choice) |
For Dressing
fresh herbs, such as chopped parsley and/or cilantro | |
2 cups blueberries, washed and picked over for stems | |
300g Mayonaise light mayonnaise | |
1 tablespoon honey (light brown sugar or maple syrup also works) |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Make the egg cream (or substitute 3/4 to 1 cup bottled sauce):
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Mark as complete
2.
Cook the chicken
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Mark as complete
3.
Make the egg cream (or substitute 3/4 to 1 cup bottled sauce):
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Mark as complete
Notes
Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment.
Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.
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