Scrambled_Eggs_a_la_Provencale_.jpg

Scrambled Eggs a la Provencale

Scrambled Eggs a la Provencale Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp. slivered fresh basil
  • 1 Tbsp. extra virgin olive oil
  • ¼ c. Amy's LIS Tomato Basil Pasta Sauce
  • 8 large organic eggs
Instructions
  1. Beat the eggs in a bowl.
  2. Add the tomato sauce and whisk together.
  3. Heat a heavy saucepan or safe nonstick skillet over low heat and add the olive oil. When oil begins to shimmer pour in the egg mixture.
  4. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a wooden spoon or spatula, until the eggs are just set.
  5. Stir in the basil.
  6. Serve.
 

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Nutrient Information Per Batch

718.95 kcal Calories, 222.45 mg Calcium, 5.91 g Carbohydrate, 1692 mg Cholesterol, 54.9 g Total Fat, 0.55 g Fiber, 7.94 mg Iron, 49.92 mg Magnesium 544.99 mg Potassium, 50.91 g Protein,126.81 mcg Selenium, 632.9 mg Sodium, 4.59 g Sugars, 4.46 mg Zinc, 14.46g Saturated fat, 0 trans Fat, 25.46 g Monounsaturated fats, 6.94 g Polyunsaturated fats, 2293.75 IU Vitamin A, 0.58 mg Vitamin B6, 5.16 mcg Vitamin B12, 3.54 mg Vitamin C, 140 IU Vitamin D, 5.91 Vitamin E, 22.07 mcg Vitamin K, 190.04 mcg Folate,0.28 mg Vitamin B1(Thiamin),0.31 mg Vitamin B3(Niacin),1.91 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1493.5 mcg Lutein and Zeaxanthin, 0.25 g ALA, 0.02 g EPA, 0.15 gDHA,765.68 mg Phosphorous, 0.19 mg Manganese, 0 mcg Alpha carotene, 134.26 mcg Beta carotene, 37.38 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Seeds
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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