4 Serves
50 Mins
4 g
16 g
4 g
Prepare the vegetables by washing and chopping them into uniform bite-sized pieces using a chefs knife and cutting board.
Ingredients, vitamins, and health benefits
Mixed Vegetables
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
257 mg / 4,700 mgSodium
60 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the chopped vegetables to the frying pan and sauté until tender, seasoning with salt and pepper to taste.
Lay out the injera flatbreads, spoon the cooked vegetable mixture onto each, and roll them tightly into cylinders before serving.
Extra Virgin Olive Oil
Salt And Pepper
Injera
Vitamin A
305 µg / 900 µgVitamin C
14 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
257 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g32
g3
g
Ethiopian
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g