A wholesome meal combining vegetables & protein elements for a healthy dinner.
You will need:
- 1 large onion – sliced
- 4 to 5 petals of garlic – peeled & crushed
- 1 small thai yellow chili – de-seeded & sliced
- 1.5 cups broccoli florets
- 1/2 a pack of button mushrooms – sliced
- 10 – 15 medium sized leaves of spinach – chopped
- 4 eggs
- 1 cup of milk with cream
- 150 grams of strong cheddar cheese – grated
- few sprigs of chopped parsley
- 1 pinch of cumin seeds
- 1/2 tsp coriander powder
- 1 tsp chilli flakes
- 2 tsp olive oil
- salt & pepper
Pre-heat the oven to 180C.
Heat oil in a pan and when hot, add the cumin seeds and onion. Then add the garlic, chopped chilli, with a pinch of salt & sauté till onions are soft & translucent.
Add the broccoli florets on high flame & stir in. Lower the flame & cover & cook for about 5 minutes. Then add the mushrooms & stir fry for 3 to 4 minutes. Add the chopped spinach and stir in. Turn off the heat just when the spinach begins to wilt. Allow this mixture to cool.
Prepare the egg batter – using the eggs, milk, salt & pepper, coriander powder, chilli flakes. Beat well till you have a runny mixture. Add more milk if you feel it is too thick. Also add about ¼ of the grated cheese into this egg batter.
Grease a round baking tray with oil or baking paper. Layer in the mushroom, broccoli & spinach mix evenly into the tray. Sprinkle salt & pepper on top. Sprinkle the rest of the grated cheese on top of this mix. Now pour in the egg batter so that it fills the tray evenly. Sprinkle the chopped parsley on top.
Bake in the oven at 180*C for 25 to 30 minutes, till a toothpick inserted comes out neat & clean.
Gourmet Shourmet 