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Step 1
Heat the butter in a non-stick pan. Add the onion and saut? till soft.
Step 2
Add the green chilli, ginger paste, garlic paste and saut? for a minute.
Step 3
Add the tomato and cook for two to three minutes. Add the salt, red chilli powder and mix.
Step 4
Whisk the eggs in a separate bowl and add it to the onion and tomato mixture. Mix well.
Step 5
Cover the pan and cook till the eggs are set. Flip once to cook the other side.
Step 6
Cut into wedges and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 128 | ||
Calories from Fat: 63 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 1046.9mg | 36 % | |
Potassium 390.4mg | 10 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 11g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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