Nutritional Egg Cups

Nutrition profile

Energy  145Kcal
Carbohydrate 14.5g
Protein 11g
Fat 5.5g


  1. Very convenient and easy to cook by an office going women.
  2. Can be had as a meal or a snack.
  3. Highly fibrous and high on proteins so most appropriate for a PCOS woman to control her body fat.


  1. Egg Whites -3
  2. Tomato puree- 60g
  3. Spring onions -30g
  4. Capsicum- 20g
  5. Zuccini -20g
  6. Basil -1 TBSP (Chopped)
  7. Ginger (Mined)-1/2 tsp
  8. Garlic (Minced)-1/2 tsp
  9. Black pepper 1/4 TSP
  10. Salt -To taste
  11. Chilli flakes -To taste
  12. Olive oil- 1 TSP

Method of preparation

  1. Boil eggs and keep aside for cooling.
  2. Chop all the vegetables finely
  3. Heat a sauce pan and add olive oils minced ginger, garlic, saute for a minute
  4. Add all chopped vegetables and saute over high flame. Add salt, pepper, chilli flakes and put off the flame.
  5. Shell the eggs and cut them vertically. Remove the yolk
  6. Place the egg white cups in a serving dish and add the vegetable mixture into each cup. Serve hot.
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