This recipe provides a nicely balanced nutrient profile with plenty of low-carb energy complimented by the broccoli salad.
Eggs provide the majority of the energy, along with plenty of choline and selenium, along with vitamins B2 and B5, while the broccoli and a generous helping of parsley fill in the folate and vitamins A, C and K nicely.
Scorecard
- Diet Quality Score = 75%
- Satiety Index Score = 34%
- Protein % = 22%
- P:E ratio = 0.6
Macros
One serving provides 387 calories, 21 g of protein, 28 g of fat and 9 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 3 eggs
- 1 tomato (approximately. 100 g), diced
SALAD
- 400 g broccoli, finely chopped
- 80 g parsley, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
Directions
- Combine salad ingredients and toss. Set aside, leaving time for the vinegar to soften the raw broccoli a little.
- In a small bowl, crack and lightly beat the eggs.
- Heat a small non-stick frypan to medium heat.
- Pour in the eggs and gently stir to scramble.
- Add the diced tomato to the broccoli salad.
- Plate everything up, and sprinkle with salt and pepper.
More
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