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Serves: 1 person
INGREDIENTS
Whole
Eggs – 2
Red
Onion – 1 teaspoon chopped
Tomato
– 1 teaspoon chopped
Oats
flour – ¼ cup [don’t get worked up, it’s just ground rolled oats]
Dried
Oregano – a pinch
Salt
& Pepper – to taste
Oil
– for greasing frying pan
Cilantro/Coriander
leaves – 1 teaspoon chopped
Milk
– 1 tablespoon
INSTRUCTIONS
In a bowl mix – oats flour, salt and pepper, oregano
Break the eggs and whisk with a spoon
Add milk to the egg mix and whisk
Heat a teaspoon of olive oil in a frying pan and spread evenly
Pour the egg mix and spread evenly
Cover and cook for few seconds on low heat
Remove lid and sprinkle chopped vegetables on the omelette and
cook for 2 minutes.
Flip the omelette and let the other side cook for 2 minutes on
low heat.
Serve hot with tea or coffee!
TIPS
If you are greasing with a pastry brush, it will take very
little oil
You can use any vegetable you like – mushroom, corn, bell
peppers and even olives go well.
This is going to be the easiest thing you have flipped in a
pan ever, because oats makes a good base
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Labels: A to Z Challenge 2016, Breakfast Recipe, oats recipe
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