Scrambled Eggs with Havarti and Wine

Gluten Free
Health score
5%
Scrambled Eggs with Havarti and Wine
20 min.
4
287kcal

Suggestions


Start your day with a delightful twist on a classic breakfast favorite: Scrambled Eggs with Havarti and Wine. This gluten-free dish is not only quick to prepare, taking just 20 minutes, but it also brings a gourmet touch to your morning meal or brunch. Imagine fluffy scrambled eggs infused with the rich flavors of dry white wine and the creamy, tangy notes of Havarti cheese with dill weed. Each bite is a harmonious blend of textures and tastes that will elevate your breakfast experience.

Perfect for serving four, this recipe is ideal for family gatherings or a cozy brunch with friends. The addition of fresh parsley and green onions adds a burst of color and freshness, making this dish as visually appealing as it is delicious. With only 287 calories per serving, you can indulge without the guilt, enjoying a meal that is both satisfying and nutritious.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and requires minimal equipment. The gentle cooking method ensures that the eggs remain moist and fluffy, while the wine adds a unique depth of flavor that will leave your taste buds dancing. So, gather your ingredients and get ready to impress your loved ones with this scrumptious and sophisticated breakfast option!

Ingredients

  •  eggs 
  • 0.3 cup wine dry white
  • 0.3 teaspoon salt 
  • 0.3 teaspoon pepper 
  • tablespoons parsley fresh chopped
  • tablespoons spring onion sliced
  • tablespoons butter 
  • oz havarti cheese with dill weed, cut into 1/2-inch cubes
  • serving optional: dill fresh chopped

Equipment

  • bowl
  • frying pan
  • whisk
  • spatula

Directions

  1. In medium bowl, beat eggs, wine, salt, pepper, 2 tablespoons parsley and the onions thoroughly with fork or wire whisk until well mixed.
  2. In 10-inch nonstick skillet, heat butter over medium heat just until butter begins to sizzle.
  3. Pour egg mixture into skillet.
  4. Sprinkle cheese evenly over eggs.
  5. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  6. Garnish with additional parsley.

Nutrition Facts

Calories287kcal
Protein26.52%
Fat70.78%
Carbs2.7%

Properties

Glycemic Index
31.5
Glycemic Load
0.14
Inflammation Score
-6
Nutrition Score
14.079565170019%

Flavonoids

Malvidin
0.01mg
Catechin
0.12mg
Epicatechin
0.08mg
Hesperetin
0.06mg
Naringenin
0.06mg
Apigenin
4.31mg
Luteolin
0.02mg
Isorhamnetin
0.01mg
Kaempferol
0.08mg
Myricetin
0.3mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:287.23kcal
14.36%
Fat:21.63g
33.27%
Saturated Fat:8.83g
55.21%
Carbohydrates:1.86g
0.62%
Net Carbohydrates:1.68g
0.61%
Sugar:0.56g
0.62%
Cholesterol:352.31mg
117.44%
Sodium:552.74mg
24.03%
Alcohol:1.54g
100%
Alcohol %:1.36%
100%
Protein:18.24g
36.47%
Selenium:29.47µg
42.1%
Vitamin K:39.54µg
37.66%
Phosphorus:331.29mg
33.13%
Vitamin B2:0.51mg
29.72%
Calcium:230.43mg
23.04%
Vitamin A:1151.4IU
23.03%
Vitamin B12:1.18µg
19.69%
Folate:63.61µg
15.9%
Zinc:2.32mg
15.48%
Vitamin B5:1.47mg
14.7%
Vitamin D:1.84µg
12.23%
Iron:1.81mg
10.05%
Vitamin B6:0.19mg
9.36%
Vitamin E:1.37mg
9.12%
Magnesium:21.73mg
5.43%
Potassium:175.29mg
5.01%
Copper:0.1mg
4.78%
Manganese:0.08mg
4.18%
Vitamin C:3.4mg
4.12%
Vitamin B1:0.05mg
3.62%