Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup flour
- ¼ teaspoon rice flour
- 1 grated carrot
- 1 onion finely chopped
- 1 tomato finely chopped
- ½ beetroot grated
- 1 bunch spring onion finely chopped
- ½ teaspoon green chilies crushed fine
- 2 tablespoons oil
- ¼ teaspoon soda bicarbonate
- ½ teaspoon salt
- oil to shallow fry
Directions
Mix all ingredients except oil then add enough water to make batter.
Spread a big spoonful thickly into a hot omelet pan.
Sprinkle a teaspoon oil over it.
Flip over and roast the other side.
Serve immediately.
Category:Cathy's Recipes
Category:Omelet Recipes
Category:Rice flour Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Beet Recipes
Category:Green onion Recipes