Recipes · Ugandan · Breakfast
Rolex (Rolled Chapati and Egg)
One serving has 431 kcal and 18 g protein, and at least a fifth of a woman's daily need of selenium (84%), choline (70%), riboflavin (64%), vitamin K (45%), thiamin (39%) and phosphorus (38%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (258 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten
Ingredients
- 45 g Flour, all-purpose
- 12 g Vegetable oil
- 30 g Water
- 100 g Eggs, whole, raw
- 20 g Onions, raw
- 30 g Tomatoes, raw
- 20 g Cabbage, green, raw
- 0.5 g Salt
Method
- Mix the flour with a little of the oil, the water and a pinch of salt into a smooth dough; rest for 10 minutes, then roll thin and fry in a dry pan with a little oil for 1-2 minutes per side until lightly browned; set aside.
- Whisk the eggs with the remaining salt, chopped onion, tomato and cabbage.
- Heat the remaining oil in a pan and pour in the egg mixture, cooking for 2-3 minutes until the bottom is set.
- Lay the cooked chapati on top of the omelette while it's still in the pan, pressing gently so the egg sticks to it, then flip the whole thing over and cook briefly on the other side until the egg is fully set with no runny egg remaining.
- Slide out and roll up tightly like a wrap.
- Slice in half and serve warm, a classic grab-and-go breakfast.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 431 kcal | 20% |
| Carbohydrates | 39.3 g | |
| Water | 176 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 17.9 g | 37% |
| Tryptophan | 0.23 g | |
| Threonine | 0.7 g | |
| Isoleucine | 0.85 g | |
| Leucine | 1.4 g | |
| Lysine | 1 g | |
| Methionine | 0.47 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 0.93 g | |
| Tyrosine | 0.65 g | |
| Valine | 1.1 g | |
| Histidine | 0.42 g | |
| Fat | 22.1 g | |
| Monounsaturated | 6.4 g | |
| Polyunsaturated | 9 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.8 g | |
| Saturated | 5 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 372 mg | |
| Calcium | 79.4 mg | 8% |
| Copper | 0.17 mg | 19% |
| Iron | 4.1 mg | 23% |
| Magnesium | 29.9 mg | 10% |
| Manganese | 0.43 mg | 24% |
| Phosphorus | 265 mg | 38% |
| Potassium | 320 mg | 7% |
| Selenium | 46.1 µg | 84% |
| Sodium | 344 mg | |
| Zinc | 1.7 mg | 22% |
| Thiamin (vitamin B1) | 0.43 mg | 39% |
| Riboflavin (vitamin B2) | 0.7 mg | 64% |
| Niacin (vitamin B3) | 3 mg | 21% |
| Pantothenic acid (vitamin B5) | 1.8 mg | 36% |
| Pyridoxine (vitamin B6) | 0.26 mg | 20% |
| Folate (vitamin B9) | 146 µg | 37% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 299 mg | 70% |
| Vitamin A | 174 µg | 25% |
| Vitamin C | 12.9 mg | 17% |
| Vitamin D (D2 + D3) | 82 IU | 14% |
| Vitamin E | 2.3 mg | 16% |
| Vitamin K | 40.1 µg | 45% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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