2 Serves
63 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
255 mg / 4,700 mgSodium
122 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Shred the Godamba roti into thin strips using a chefs knife.
Heat the cooking oil in a large wok or non-stick skillet over medium-high heat.
Sauté the chopped onion and garlic in the hot oil until fragrant and translucent.
Push the vegetables to the side, crack the fresh eggs into the center of the wok, and scramble them until just set.
Add the shredded roti to the wok, tossing everything together with salt and pepper to season thoroughly.
Continue stir-frying for another 10 minutes until the roti is slightly crispy and well-incorporated with the eggs and aromatics, then serve hot.
0
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Greek