FLATBREAD SCRAMBLED EGG CURRY
294.7
Ingredients:
- 150g egg white, beaten
- 1 teaspoon extra virgin olive oil (7g)
- 1 slice of white bread
- 1 clove of garlic, finely grated or minced
- 5g fresh ginger, peeled and finely grated or minced
- 30g onion, thinly sliced
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons water
- 10g cilantro
Instructions:
- Combine minced garlic and ginger in a bowl; press with a spoon to make a paste.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium, and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally until the onion is light brown for 2 minutes more. Stir in the garlic-ginger paste, coriander, chili powder, and salt. Stir in water, partially cover, and cook until the water evaporates for about 5 minutes.
- Add the beaten egg whites and chopped cilantro and cook, stirring constantly, until almost set, 4 to 6 minutes.
- Serve with a fresh slice of bread.
Nutrition Facts:
- Calories: 294.7 Cal
- Protein: 21.2g
- Carbs: 28.4g
- Fat: 9.1g
