Saffron Milk Caps with Egg
A tasty mushroom dinner that's really simple to make! Saffron milk caps with egg make a perfectly worthy dinner. The mushrooms are fried first, then covered in a savory egg custard — it turns out incredibly delicious!
Valli
Recipe author
Saffron Milk Caps with Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
3 g
Fats 59 %
10 g
Carbohydrates 24 %
4 g
116 kcal
GI:
100
/
0
/
0
- Clean the mushrooms, wash them well, trim the ends of the stems, cut the saffron milk caps into small cubes, and fry them in vegetable oil (use half the amount) until golden.
- Peel the onion, cut into thin half-moons, and fry in the remaining oil until soft, then combine with the mushrooms and season with salt and pepper to taste.
- Crack the eggs into a bowl and beat with a whisk. Wash the dill and parsley, chop them with a knife, and add to the beaten eggs. Mix everything well.
- Pour the egg mixture over the mushrooms and onions, cover, and cook over medium heat, covered, for 5–7 minutes.
- Serve hot.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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