Ingredients
- 0.12 tsp whole, Spices, cumin seed
- 0.25 tsp(s) Salt
- 0.25 tsp ground, Pepper
- 10 g Garlic, raw
- 250 g chicken
- 30 g Cabbage, red, raw
- 30 g Red Onion
- 300 g Steamed
- 4 large Egg
- 4 tbsp(s) Tomato Puree
- 65 g Capsicum - Green
Instructions
- Prepare the ingredients by washing the capsicum, steamed red cabbage, and red onion. Then, chop the capsicum, shred the cabbage, dice the red onion, and mince the garlic.
- Crack the eggs into a bowl and whisk them lightly.
- In the same bowl, add the tomato puree, ground pepper, salt, and cumin seed. Mix everything well.
- Cut the chicken into small pieces and add it to the mixture, ensuring that it's well-coated.
- Heat a large skillet over medium heat. Once hot, add the chicken and cook until browned and cooked through, about 5 minutes per side. Take the chicken out and set aside.
- In the same skillet, add the capsicum, cabbage, red onion, and garlic. Sauté until they start to soften, approximately 5 minutes.
- Return the chicken to the skillet. Stir in the previously whisked eggs and cook until the eggs are set, about 3 minutes.
- Adjust seasoning with additional salt and pepper if needed. Serve hot.
Nutrition Information
- Calories: 233
- Carbohydratecontent: 9
- Fibercontent: 2
- Sugarcontent: 5
- Sodiumcontent: 198
- Proteincontent: 27
- Fatcontent: 10
- Saturatedfatcontent: 3
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 3
- Transfatcontent: 0