Chicken Keema and Egg Omelette
Chicken Keema and Egg White Omelette is a delicious and easy-to-make dish that combines minced chicken with egg whites to create a flavorful and protein-packed meal. This recipe is gluten-free and a good source of protein, making it ideal for people who follow a gluten-free diet and want to consume more protein in their diet. It is also low in calories and fat, making it a healthy option for those watching their weight. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
307 kcal
Protein
24 g
Carbs
11 g
Fat
18 g
Fiber
3 g
Ingredients
Chicken Keema (Raw)
50 gm (50g)
Garam Masala
0.5 tsp (1.5g)
Ginger Paste
0.5 tsp (2.5g)
Chopped Onion
0.5 small cup (50g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Garlic paste
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Coriander Powder
1 tsp (2g)
Egg, poultry, whole, raw
2 number (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add finely chopped onion and sauté until it turns golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes.
Add minced chicken and cook for 5-7 minutes until it is cooked through.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well.
Cook for another 2-3 minutes until the spices are well mixed with the chicken.
Beat the egg in a bowl and add salt to taste.
Heat oil in a non-stick pan over medium heat. Add the beaten egg and let them cook for 1-2 minutes.
Spread the chicken keema over the omelette and fold it in half.
Cook for another 1-2 minutes until the omelette is cooked through.
Garnish with fresh coriander leaves and serve hot.