Middle-Eastern scrambled eggs with bell pepper & Parmesan
Middle-Eastern scrambled eggs with bell pepper & Parmesan: 533 kcal and 29 g protein per serving, ready in 12 minutes. Nutrition calculated from the ingredients.
Ingredients
- 150 g Egg (3 eggs)
- 8 g Olive oil
- 90 g Bell pepper (in strips)
- 15 g Parmesan (grated)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Heat 8 g olive oil in a non-stick pan over medium heat.
- Sauté 90 g Bell pepper for 2–3 minutes until the moisture has evaporated.
- Whisk 3 eggs, season with salt and pepper, pour into the pan and lower the heat.
- Draw the spatula through slowly until just set and creamy — about 2 minutes.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Fold in 15 g Parmesan and take off the heat.
Nutrition per serving
- 533 kcal
- 29 g protein
- 17 g carbs
- 41 g fat