Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
121 | 9.8 | 9.1 | 4.6 |
4 katoris
25 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 3/4 katori
- If you are prescribed 2000 Kcal, you can consume: 1 katori
- 8 egg whites or (2 whole eggs + 3 egg whites)
- 1/3 cup fresh peas, shelled
- 3/4 cup beans, finely chopped
- 2 medium capsicums, finely chopped
- 1 large onion, finely chopped
- 2 whole green chillies, sliced (optional)
- 4 tsp olive oil
- Use minimal amount of salt
- Separate 8 egg whites or (2 whole eggs + 3 egg whites) in a bowl.
- Wash all the vegetables and finely chop them.
- Keep peas in hot water for 10 minutes.
- Heat oil in a pan/karahi. Add green chillies, stir and then add chopped onion. Sauté for 1-2 minutes, then add peas and beans.
- Add the chopped carrots to the mix. Cook for 4-5 minutes on low flame until the vegetables are well-cooked.
- Add egg whites, capsicum, and mix well by constantly stirring until the egg has set and is firm.
- Serve hot with multigrain roti or as roll filling.