Lambsquarters Egg Scramble
Lambsquarters Egg Scramble is a simple, rustic dish made by sautéing foraged lambsquarters greens with eggs, often seasoned with salt, pepper, and sometimes garlic or onions. It's a classic example of a 'field-to-table' meal, common in regions where lambsquarters grows wild as a plentiful, nutritious weed. The dish celebrates using wild, edible plants that are often overlooked in modern cuisine.
🍽️ Nutrition at a glance
This scramble is a high-protein, low-carb dish, primarily providing protein from the eggs and a wealth of vitamins and minerals from the lambsquarters. A typical serving offers a good amount of vitamins A, C, and K, along with calcium and iron, with a calorie count roughly between 200-300 kcal depending on portion size and added fats.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 16 g |
| Carbs | 6 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 45 mg |
| Vitamin K | 300 mcg |
| Calcium | 280 mg |
| Iron | 3.5 mg |
| Potassium | 420 mg |
| Magnesium | 45 mg |
| Folate | 70 mcg |
Per 1 cup (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, lambsquarters is a powerhouse, often containing more protein, calcium, and iron than cultivated spinach. Culturally, this dish represents a tradition of foraging and frugal cooking, turning a common garden 'weed' into a valuable and delicious food source.
