Directions:
- Heat oil on medium high heat in a medium-sized skillet.
- Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
- Add in eggs and stir gently to keep from sticking as with scrambled eggs.
- Continue cooking until egg curds are firm.
- Season with salt, to taste.
- Serve hot with a salsa of your choice and a side of warm corn tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.42 Kcal (554 kJ) | ||
| Calories from fat | 79.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 100.16mg | 4% | |
| Potassium | 202.59mg | 4% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1.5mg | 9% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.28 Kcal (466 kJ) | ||
| Calories from fat | 66.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 14% | |
|---|---|---|---|
| Cholesterol | 206.32mg | 82% | |
| Sodium | 84.17mg | 4% | |
| Potassium | 170.24mg | 4% | |
| Total Carbs | 3.85g | 2% | |
| Sugars | 1.34g | 6% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 7.73g | 18% | |
| Vitamin C | 4.3mg | 8% | |
| Iron | 1.3mg | 9% | |
| Calcium | 44.7mg | 5% | |
* 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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