焗豆炒蛋

食譜視頻

BAKED BEANS WITH SCRAMBLED EGGS

4人份量

baked-beans-425

用料

雞蛋4隻
牛奶1/2杯
芫荽碎10棵
黃油1湯匙
雄鷄標™蕃茄汁焗豆425克1罐

加溫

在不粘鍋內加一點點水,倒進焗豆,以中火加熱。

炒蛋

在不粘鍋內加入黃油,加熱。將雞蛋和牛奶攪拌均勻。把雞蛋倒進已放了黃油的熱鍋內。用調羹,以中火不斷地攪拌,直到煮熟。

上菜

將炒蛋配以焗豆一起吃,撒上芫荽和黑胡椒粉。加上幾片吐司就會成為一道豐富的完整早餐。

NUTRITION SUMMARY

Nutrient		Value per serving (206g)	%RDI*
Total Calories	(kcal)	212
Carbohydrates	(g)	19.70	6
Protein	(g)	12.75	25
Total fats	(g)	8.98	13.81
Saturated fats	(g)	3.7	18
Cholesterol	(mg)	265	88
Dietary fiber	(mg)	4.84	19
Vitamin B2	(mg)	0.35	20
Calcium	(mg)	75.5	7.5
Selenium	(mcg)	20.09	28.7
sodium	(mg)	354	14.7

*Based on 2000Cal diet

Comments: This perfect breakfast meal made with the humble baked beans & egg is a nutritional powerhouse of good carbs(low GI), protein, fiber, selenium and calcium. The fiber from baked beans is not digested but moves into the colon to produce fatty acids that prevents colon cancer. The cholesterol content of about 88% of our daily value comes from the whole eggs (yolk) added in the recipe and this can be reduced by substituing whole eggs with egg whites - use two egg whites or 1/4 cup (59 milliliters) cholesterol-free egg substitute in place of one whole egg.