Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 standard eggs
- 1 medium-sized tomato , finely chopped
- 1 medium-sized onion , finely chopped
- 1 medium-sized cabbage , finely chopped or grated
- 2 tablespoons chopped cilantro (optional but recommended)
- ½ tablespoon black pepper powder
- ½ tablespoon salt or to taste
- 2 East African chapati (homemade or purchased)
- 2 tablespoons vegetable oil
Directions
Heat a pan over medium heat.
Crack the eggs in a medium sized bowl. Whisk in the onions, tomato, cabbage, coriander, salt, and pepper.
Add 1 tablespoon of the oil to the hot pan, and pour in half the egg mixture. Allow it to cook for about 3 minutes.
When the top is only a little wet, place a chapati over it.
Flip the omelette and chapati over so the chapati is at the bottom. Allow the chapati to warm for 2 minutes.
Roll the omelet up with the chapati on the outside.
Wrap in foil and serve it immediately.
Repeat the steps above with the remaining egg mixture and chapati.