Scrambled Eggs And Tomatoes For Breakfast

Name: Scrambled Eggs And Tomatoes For Breakfast
Ingredients: 2 tablespoons olive oil; 1 cup tomatoes diced; 1/8 teaspoon black pepper; % teaspoon salt; 2 eggs beaten

From Shallowford cookery, 1951

Serves 2.

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

315Calories

11 gProtein

54 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein11 g

Carbohydrates54 g

Fiber4.2 g

Sugars5.7 g

Total Fat6.3 g

Saturated Fat5.8 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.7 g

Omega-30.2 g

Cholesterol51 mg

Sodium1554 mg

Potassium472 mg

Calcium110 mg

Iron3.5 mg

Magnesium36 mg

Phosphorus142 mg

Zinc1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C20 mg

Vitamin A126 mcg

Vitamin E1.1 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.7 mg

Folate127 mcg

Choline94 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 11. The excerpt below is the record exactly as published.

Scrambled Eggs And Tomatoes For Breakfast 2 tablespoons olive oil 1/8 teaspoon black 1 cup tomatoes diced pepper % teaspoon salt 2 eggs beaten

Cook this with the app: pantry check, scaling, and the assistant.