Eggah with spirulina is a buttery Arabic cake with eggs and zucchini, rich in protein thanks to the spirulina.
Step 1 of 5: In a bowl, beat the eggs with the spirulina until smooth.
Step 2 of 5: Add the grated zucchini and mix well.
Step 3 of 5: In a non-stick pan, melt the butter and pour in the mixture.
Step 4 of 5: Cook over medium heat for about 10 minutes or until the surface is nicely golden.
Step 5 of 5: Serve hot, sliced.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk
| Average values | Per serving157 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 563 kJ135 kcal | 358 kJ86 kcal |
| Fat | 10.16 g | 6.46 g |
| of which saturated fatty acids | 4.53 g | 2.88 g |
| Carbohydrates | 2.12 g | 1.35 g |
| of which sugars | 1.6 g | 1.02 g |
| Fibre | 1.35 g | 0.86 g |
| Protein | 8.37 g | 5.32 g |
| Salt | 0.24 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
