Scrambled eggs with asparagus
Suitable for: Diabetic patients + Patients on hemodialysis
Recommended serving size: 1 portion (1 serving spoon)
Ingredients
200g green asparagus
4 eggs (200g)
1 onion (80g)
1 tablespoon olive oil (7g)
2 cloves garlic (10 g)
Herbs to taste
Preparation
- Peel the asparagus, wash them, and cut into small pieces.
- Bring a pot of water to a boil and, when it comes to a boil, add the asparagus. Discard the first cooking water and cook the asparagus again.
- Peel and chop the onion and garlic, and sauté them in olive oil and 1 tablespoon of water.
- When the onion becomes translucent, add the asparagus and season with herbs, stirring constantly.
- Add the beaten eggs. Cook over medium heat, stirring constantly, until the eggs are cooked through.
- Pour the mixture into a serving dish and serve while still hot.
Nutritional information per serving*:
- • Calories: 119kcal
• Protein: 8g
• Carbohydrates: 1g
• Fat: 7g
• Sodium: 118mg
• Potassium: 196mg
• Phosphorus: 123mg - *Calculations and quantification were made based on the Portuguese food composition table and represent average values.
