Eggs might be one of the cheapest and easiest source of protein to work with, but this staple grocery item is not just for omelettes and cakes. A powerhouse of nutrition that contains 18 vitamins and minerals, eggs are extremely versatile and are considered as a food of convenience. They even get a leeway in non-meat eating families and with the weather cooling down a bit, we figured this is the best time to bring you a smorgasbord of brilliant eggy recipes.
Time: 10 minutes
Ingredients:
2 Chapattis
About 6 tbsp of julienned mixed vegetables – onion, carrot, cabbage, zucchini etc
About 2 tsp Schezwan sauce (store bought)
1 tsp Oil
Salt and pepper to taste
2 Eggs
Method:
- In a bowl, break the eggs and whisk them adding salt and pepper.
- In a frying pan, add the oil and the Schezwan sauce on medium heat.
- As the sauce gets warm, add the egg mixture and scramble the eggs till they are soft but firm. Then transfer from pan onto a plate.
- Warm the chapattis and spread the julienned mixed vegetables on it.
- Divide the scrambled eggs equally between the two chapattis and roll them for a quick bite on the go.