Crusty Egg with Vegetables

Ingredients

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

Method

• 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.