Breakfast
Scrambled eggs with whole wheat bread
The serving, in numbers
341 kcal · a serving of 180 g
- Protein
- 20 g
- Carbs
- 25.2 g
- Fat
- 16.6 g
- Fiber
- 4.4 g
- of which sugars
- 2 g
- Sodium
- 494 mg
Ingredients
- scrambled eggs120 g
- whole wheat bread60 g
Method
- 1Beat the eggs and cook them over low heat, stirring constantly.
- 2Take them off the heat while still creamy.
- 3Serve with the toasted whole wheat bread.
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Discover ZemiamValues calculated from the “Anses. 2025. Table de composition nutritionnelle des aliments Ciqual” (Licence Ouverte 2.0), for the quantities of this recipe. These calculations are based on the table, they are not data from it.
