Ingredients

The following ingredients have 1 Servings
  • 1/2 Capsicum (bell Pepper, finely chopped)
  • 5 to 7 twigs Dill leaves (finely chopped)
  • 1 knob Butter
  • 1 punnet Cherry tomatoes
  • 1 bunch Asparagus (6 - 8 florets)
  • 4 to 6 Mushroom
  • 1 Onion (small, finely chopped)
  • 1 Green Chilies (finely chopped)
  • 2 tbsp Milk
  • 4 egg (1 yolk and 3 whites)
  • 1 pinch Oregano
  • Salt (to taste)
  • Pepper (to taste)

Instruction

  • Finely chop capsicum and dill leaves and keep aside
  • Chop the vegetables for roasting and keep them aside including the spinach
  • Beat the eggs (both white and yolk) along with 1/2 a knob of butter. Add pepper, oregano and a pinch of salt.
  • Add the two tablespoons of milk, capsicum and dill and mix well. Pour it on a tava/skillet on medium heat greased with butter
  • Allow two minutes on either side and fold.
  • On the same tava/skillet, add the remaining butter and toss the asparagus and allow it to get roasted.
  • Roast the cherry tomatoes and sauté the spinach.
  • Serve all of this hot with a toast by the side