Sunday, March 24, 2013

Crusty Egg with Vegetables

6 eggs
¼ cup milk
1 tablespoon ginger garlic paste
3 tablespoon frozen corn
3 table spoon frozen green peas
6-8 button mushrooms, chopped
3 tablespoon red and green capsicum, chopped
1 medium onion, chopped
1 tablespoon crushed black pepper
2-3 tablespoon chopped coriander leaves
1 tablespoon oil
Salt to taste
  • Beat eggs with salt and milk.
  • Heat oil in a pan.
  • Sauté ginger garlic paste for a minute.
  • Add onion and stir until the color changes to light pink.
  • Add crushed black pepper.
  • Add mushrooms along with corn and green peas and continue stirring for 2-3 minutes.
  • Cover the pan, reduce the flame and cook for a minute.
  • Add red and green capsicum, give a good stir and turn off the flame.
  • Transfer the cooked vegetables to a square shaped baking tray.
  • Pour the beaten eggs on top of vegetables along with chopped coriander.
  •  Bake at 180 -200 degree Celsius, lighting the top and bottom of the oven for 15 to 20 minutes. 
 *You can add chopped tomatoes along with vegetables to savor your dish.

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