Mushroom and Moringa Omelette

This award wining jingle "Sunday ho ya Monday.. Roz khao Ande" by NECC in the 90's revolutionized how we Indians perceives eggs. This fact holds true even today - be it summer or winter....be it as breakfast or dinner - dont forget to add these super-nutritious super food to your daily diet.

Prep time : 15 mins || Cuisine : Indian / Fusion || Course : Breakfast || Servings : 2

Ingredients :

• Egg, raw : 2 number

• Onion, finely chopped : 0.5 cup

• Green Chili, chopped : 2 piece

• Fresh Moringa Leaves : 1 cup

• Mushrooms, chopped : 1 cup

• Skimmed Milk : 2 tablespoon (optional)

• Salt : As per taste

• Pepper : As per taste

• Turmeric : 1 pinch

• Oil : 2 teaspoon

#tip : you can swap the Moringa leaves with spinach, rocket leaves, amaranth leaves or coriander leaves.

#tip : for #Vegans, swap the eggs with 5 tablespoons of roasted besan or sattu or any lentil powder.

Method :

• In a Kadai, add 0.5 teaspoon of oil and sauté the mushroom and onions until soft.

• After that, in a mixing bowl, break in the eggs, add in the sautéed mixture and all the ingredients, except for the oil. Whisk well.

• Now set a tawa on the stove and add in half the oil. Spread it evenly and once hot, add in half of the egg batter. Cover it with a lid and let it cook.

• Serve it hot with tomato garlic chutney.

- Authored by

Nikita Mitra, Senior Nutritionist