Directions:
- In a mixing bowl, beat eggs and cream. Season with salt and pepper.
- In a nonstick pan melt butter.
- Pour egg-cream mixture into the pan.
- Cook eggs over low heat while pushing the eggs around the pan with a wooden spoon, as if scraping the pan. Do this the entire time the eggs are cooking. Take the spoon forward and backward, and around the pan. Watch the eggs closely-as soon as the reach a creamy consistency, remove the pan. Do not overcook.
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.48 Kcal (626 kJ) | ||
| Calories from fat | 132.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 155.93mg | 52% | |
| Sodium | 50.97mg | 2% | |
| Potassium | 54.6mg | 1% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 291.34 Kcal (1220 kJ) | ||
| Calories from fat | 257.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.66g | 23% | |
|---|---|---|---|
| Cholesterol | 303.91mg | 52% | |
| Sodium | 99.34mg | 2% | |
| Potassium | 106.41mg | 1% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 8.87g | 9% | |
| Vitamin C | 0.6mg | 0% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.3mg | 4% | |
| Calcium | 50.9mg | 3% | |
* 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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