Directions:
- Saute first four sauce ingredients together until vegetables are tender.
- Add next four ingredients and cook slowly for ten minutes.
- Beat eggs and add milk.
- Melt butter, stir in remaining ingredients, pour in eggs and cook until eggs are creamy, stirring constantly.
- Serve on slices of buttered toast, covered with sauce and garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.46 Kcal (1358 kJ) | ||
| Calories from fat | 166.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 211.22mg | 70% | |
| Sodium | 705.58mg | 29% | |
| Potassium | 457.63mg | 10% | |
| Total Carbs | 27.41g | 9% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 13.47g | 27% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.9mg | 61% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.02 Kcal (544 kJ) | ||
| Calories from fat | 66.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 28% | |
|---|---|---|---|
| Cholesterol | 84.64mg | 70% | |
| Sodium | 282.75mg | 29% | |
| Potassium | 183.39mg | 10% | |
| Total Carbs | 10.99g | 9% | |
| Sugars | 2.24g | 22% | |
| Dietary Fiber | 1.12g | 11% | |
| Protein | 5.4g | 27% | |
| Vitamin C | 11.6mg | 48% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 4.4mg | 61% | |
| Calcium | 39.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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