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Breakfast (338 calories) 1 serving Scrambled Eggs with Spinach, Feta & Pita. A.M. Snack (193 calories) 1 serving Apple with Cinnamon Almond Butter. Lunch (435 calories) 1 serving Veggie & Hummus ...
2 eggs, scrambled. A.M. Snack (259 calories) 1 serving Ricotta-Tomato Toast. Lunch (491 calories) ... it may be helpful to choose a recipe with similar calories, fiber, protein and sodium levels. ...
Day 6 (By Cohn) Breakfast (220 calories) 1/2 cup of non-fat Greek yogurt. 1/2 cup of frozen blueberries. 1/2 cup of unsweetened almond milk. 1 tbsp. of chia seeds
Only eggs are necessary to make scrambled eggs, [4] [5] but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added [6] [7] as recipes vary. [8] [9] The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked.
The traditional breakfast most associated with Britain and Ireland remains, however, the full breakfast of eggs (fried, scrambled, or poached) with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding or white pudding, and toast. Dating from a time when hard labour was more common, calorie intakes were ...
Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals. [ 47 ] [ 48 ] Fat content, mostly from tahini and olive oil, is about 14% of the total; other major components are 65% water, 17% total carbohydrates , including a ...
Choose your favorite bread like whole-wheat sourdough or a whole-wheat English muffin, and top off your eggs with extra flavor from chives or re Supersized Scrambled Eggs and Toast Skip to main ...
Menemen – consists of scrambled eggs cooked in tomato, green pepper, and optionally onion and garlic. Çılbır – is made with poached eggs, yogurt and oil. Ispanaklı yumurta – consists of eggs with spinach and onion. Kaygana – can be described as something of a cross between the crepe and the omelet in Ottoman cuisine. It used to be ...