Per serving
- Calories
- 425 kcal
- Protein
- 24.6 g
- Carbohydrates
- 26.5 g
- Fat
- 24.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Egg whites1
- Taleggio25 g
- Pear60 g
- Walnuts5 g
- Butter5 g
- Rye bread1
Contains: gluten, lactose, nuts, eggs,
In season: August – December
Method
- Wash the pear, core it and slice it thinly; remove the rind from the Taleggio and cut it into small pieces; roughly chop the walnuts.
- Beat the eggs and egg white with a fork; the Taleggio is salty enough, so no salt.
- Melt the butter in a non-stick frying pan over low heat until foaming, pour in the eggs and cook for 3–4 minutes, pushing the edges towards the centre, until almost set.
- Scatter the pear, Taleggio and walnuts over one half, fold it over and leave for 1 minute, until the cheese melts.
- Serve with the rye bread.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.