1 Serve
15 Mins
Finely dice the onion, garlic, and chili pepper using a chef's knife on a cutting board.
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IndianVitamin E
4 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a mixing bowl, whisk the eggs with the prepared onion, garlic, chili pepper, and a pinch of salt and pepper.
Heat the vegetable oil in a frying pan over medium heat.
Pour the egg mixture into the hot frying pan and cook until the edges are set, then fold the omelette using a spatula and serve immediately.
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Indian
Indian