SPANISH SCRAMBLE
18th June 2020
32.25 g fat
4.25 g protein
3.98 g CHO
Kcal: 323
Notes
Mo’s tip: Be sure to weigh grated ingredients after grating! You could whip remaining cream, top with the sliced banana and serve as dessert if preferred.
Ingredients
- 20g Eggs
- 22g Celeriac
- 10g Spring onions
- 9g Butter
- 38g Double Cream - MORRISONS extra thick
- 3g Olive oil
- 2g Cheddar cheese – CATHEDRAL CITY MATURE)
- 11g Bananas
- You will also need a pinch of dried herbs.
Instructions
- Coursely grate the celeriac and par boil in a little salted water until soft then drain.
- Beat the egg with 12g of the cream and a pinch of dried herbs.
- Melt the butter in a small pan with the olive oil and gently fry the chopped onion and celeriac.
- Pour in the beaten egg mixture and grated cheese .
- Stir until egg is cooked.
- You will find that the boiled celeriac soaks up the butter quite well.
- Use the remaining cream by mixing with mashed banana and whisking in approximately
- 50mls of cold water to make a milkshake.
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