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Servings: 1
13 g protein
45 g carbs
11 g fat
328 kcal

Instructions

  • In a small bowl add hot water and yeast; let the yeast dissolve and active for 5 minutes.
  • Meanwhile add rice flour and salt in a large bowl.
  • Add coconut milk and yeast mixture to the flour and mix well to combine all. Add more water if needed to make a thin better. Cover and place in a warm place to rise for about 2 hours.
  • When the flour is raised whisk again to deflate it, add oregano and basil.
  • Heat a medium size non stick skillet over medium heat. Spray little oil to it and pour one tablespoon of better to the skillet, swirl the skillet to coat the edges with better.
  • Let it cook for about one minute, then crack an egg in the center.
  • Cover the skillet and cook the egg over low heat for about 2-3 minutes or until egg is set.
  • Remover from the skillet with the help of spatula and transfer to a plate. Sprinkle salt and pepper and serve.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 328 kcal

Calories from Fat 99


% Daily Values*


Total Fat 11 g

15.71%


Saturated Fat 5.06 g

21.08%



Polyunsaturated Fat 1.44 g



Monounsaturated Fat 3.35 g



Cholesterol 208 mg

83.2%



Sodium 86 mg

3.74%



Potassium 278 mg



Total Carbohydrate 45 g

14.52%


Dietary Fiber 3.97 g

12.41%



Sugars 0.35 g

0.39%



Protein 13 g


Vitamin A 10.22%

Vitamin C 0%


Calcium 11%

Iron 30.77%


* Nutritional Values are estimated and may vary

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