Rolex

Less suited for dinner, as a snack.

Four Ugandan rolled wheat flatbreads with omelette, cabbage, tomatoes and onion; one roll makes a main portion.

Menu portion68 min740.7 kcal per menu portion

Main course · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

Mix flour with 260 g water and 2 g salt and knead for 8 minutes.
Rest the dough for 15 minutes.
Divide dough into four balls, roll into thin flatbreads and cook in a dry pan for 2 minutes per side.
Shred cabbage and chop tomatoes and onion. Fry cabbage and onion in 15 g oil for 6 minutes at 175 °C, add tomatoes for 2 minutes.
Beat eggs with the remaining 3 g salt. In the remaining 15 g oil, cook four thin omelettes for 2 minutes per side.
Put an omelette and one quarter of the vegetables on each flatbread, roll tightly and serve one roll per person.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Egg, Gluten

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.