Stir together the egg mixture with the sauteed vegetables. Heat a nonstick pan with 1 teaspoon of oil. Pour in the mixture into the hot pan, cover and...
½ cup milk 2 teaspoons
whole wheat flour
½ cup shredded cheese / paneer
1 medium onion sliced
1 medium tomato, chopped
Using the oven ½ cup herbs of choice (fresh - cilantro, mint, basil, parsley etc)
optionally use 1 heaped teaspoon dried herbs
½ teaspoon crushed pepper or red chilli flakes Salt to taste
1 cup leftovers - use shredded chicken, curried mince or ham/ sausages
1 cup spinach or similar greens
½ cup any dried vegetable dish (potato, cauliflower, cabbage, carrot, peas etc)
1 tablespoon oil In a pan, heat the oil and saute the onion and tomato till the onion is translucent.
Add the leftover vegetables and herbs, spinach and salt and pepper to taste. Saute for 2-3 minutes. In a bowl, add the eggs and milk and whisk well. Add the whole wheat flour and whisk till there are no lumps.
Add the cheese and mix. Set aside. Preheat the oven to 200 degrees Celsius. Line an 8 inch baking pan with aluminum foil and grease it lightly. Mix together the sauteed vegetables with the egg mixture.
Stir and pour the mixture into the baking tray and bake in the middle rack for 15-18 minutes or till the middle is set and no longer jiggly. Take out from the oven and cool on a wire rack for 5 minutes.
Stove top method
Stir together the egg mixture with the sauteed vegetables. Heat a nonstick pan with 1 teaspoon of oil. Pour in the mixture into the hot pan, cover and cook on a low flame for 15-18 minutes or till the middle is cooked completely. Cool for 5 minutes before slicing into wedges and serving warm.