Directions:
- Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.
- Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.
- Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.63 Kcal (1150 kJ) | ||
| Calories from fat | 137.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 23% | |
|---|---|---|---|
| Cholesterol | 409.2mg | 136% | |
| Sodium | 300.37mg | 13% | |
| Potassium | 445.43mg | 9% | |
| Total Carbs | 17.68g | 6% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 18.71g | 37% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 5.4mg | 30% | |
| Calcium | 308.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 140.31 Kcal (587 kJ) | ||
| Calories from fat | 70.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 23% | |
|---|---|---|---|
| Cholesterol | 209.06mg | 136% | |
| Sodium | 153.46mg | 13% | |
| Potassium | 227.57mg | 9% | |
| Total Carbs | 9.03g | 6% | |
| Sugars | 1.36g | 11% | |
| Dietary Fiber | 1.69g | 13% | |
| Protein | 9.56g | 37% | |
| Vitamin C | 13.5mg | 44% | |
| Iron | 2.7mg | 30% | |
| Calcium | 157.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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