Far Eastern Scrambled Eggs with Seaweed
Description
Quick and healthy breakfast with shrimp, seaweed and Korean carrots — rich in iodine and protein.
- Peel the shrimp and boil for 2–3 minutes in salted water if needed, then drain.
- Whisk the eggs with salt and black pepper in a bowl until smooth.
- Heat a frying pan with vegetable oil over medium heat.
- Add the shrimp, Korean-style carrots and seaweed, stir-fry for 1–2 minutes.
- Pour the egg mixture over the vegetables and shrimp.
- Cook, stirring gently with a spatula, until the eggs are set, about 2–3 minutes.
- Drizzle with soy sauce, remove from heat and serve immediately.
594
150 kcal / 100 g
kcal
36.9 g
9.3 g / 100 g
Protein
10.8 g
2.7 g / 100 g
Carbohydrates
43.5 g
11.0 g / 100 g
Fats
11.2 g
2.8 g / 100 g
Ash
2.8 g
0.7 g / 100 g
Fiber
72.9%
Water
5.7 g
1.4 g / 100 g
Sugars
2.8 g
0.7 g / 100 g
Starch
0.77 g
0.19 g / 100 g
Omega-3
17.28 g
4.36 g / 100 g
Omega-6
8.3 g
2.1 g / 100 g
SFA