SCRAMBLED EGGS

RON 49≈ €9.17

Olivo Caffe · Cluj-Napoca · 300g

Scrambled eggs with pancetta, salad, tomatoes, cucumber, and sourdough bread.

Nutrition

≈ 520 kcal± 15% · per portion of about 300 g

Protein37 g
28%
Fat41 g
70%
Carbohydrates2.5 g
2%

of which saturates: 17 g
of which sugars: 2.5 g
Fibre: 0 g
Salt: 2.8 g

Vitamins and minerals, % of reference intake

Vitamin B12 269%
Vitamin A 90%
Vitamin D 88%
Folate 78%
Zinc 36%
Iron 35%
Vitamin E 31%
Calcium 23%
Potassium 22%
Vitamin B1 19%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

About the dish

Eggs whisked and cooked gently, typically served with savory sides and bread.

Typical ingredients

eggs
pancetta
salad
tomatoes
cucumber
sourdough bread

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Scrambled eggs is a culinary dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with the addition of other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds".

Excerpt from the Wikipedia article “Scrambled eggs” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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