Vegetable Egg Upma (Low fat)
Vegetable Egg Upma is a healthy and delicious breakfast option that is low in fat and high in protein, making it a great option for weight loss. This recipe is gluten-free and uses nutrient-dense vegetables such as onions, tomatoes, carrots, and green peas. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
217 kcal
Protein
11 g
Carbs
27 g
Fat
8 g
Fiber
2 g
Ingredients
Olive Oil
1 tsp (5g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.5 tsp (2.5g)
Onion Finely Chopped
0.5 medium cup (75g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Semolina
0.25 cup (50g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Peas
0.25 small cup (25g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Green Chilli
1 tsp (2g)
Egg, poultry, whole, raw
2 medium (100g)
Instructions
Cooking Steps
Heat the oil in a pan and add mustard seeds and cumin seeds. Let them crackle.
Add the chopped onions and green chili. Sauté until the onions are translucent.
Add the mixed vegetables and cook for 3-4 minutes until they are slightly tender.
Add semolina and roast for 3-4 minutes until it turns golden brown.
In a separate pan, scramble the eggs and keep aside.
Add salt and turmeric powder to the semolina mixture. Mix well.
Add water and stir continuously to avoid lumps.
Cover the pan and cook for 5-7 minutes until the upma is cooked and the water has been absorbed.
Add the scrambled eggs to the upma and mix well.
Garnish with chopped coriander leaves and serve hot.