Garden Egg Pie – Vegetable Egg Omelet

Garden Egg Pie – Vegetable Egg Omelet 

Serves: 2
Serving Suggestion: Serve Hot with OR without bread

Tools:

1 Large Bowl
1 Hand Whisk OR Electrical
1 Medium sized non-stick pan OR heavy bottom skillet

Ingredients:

2 Eggs Medium Sized (Can be replaced with 3 Egg Whites)
2 Tbsp Parmesan Cheese
½ Cup Milk
2 Tbsp Oil (Olive or Any Preferred type)
½  Tsp Butter
1 Tsp Oil (For Sautee)
½ Cup Spinach – Chopped
½ Cup Potato (Boiled & Grated)
½ Cup Zucchini – Grated
1 Asparagus (diced in an angle)
Salt – As per taste
Black Pepper – As per taste
Red Chili Flakes – Optional – As per taste
Method:
  1. Heat 1Tsp oil in a nonstick pan & add grated boiled Potato along with Zucchini. Sautee till 3 min until golden brown in color. Remove & Cool.
  2. In Large Bowl whisk eggs, cheese & milk until thoroughly mixed.
  3. Add Spinach, Potato, Zucchini mixture & Asparagus to the egg mixture.
  4. Add Salt, Pepper & Chili Flakes.
  5. Heat 2 Tbsp oil + butter in nonstick pan or skillet over high heat.
  6. Pour the Egg+Vege mixture and reduce heat to low.
  7. Cook till the mixture starts to leave the sides of pan (Takes 3-4 min).
  8. Flip to another side and cook for another 3-4 min.
  9. Serve Hot.

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Yield: 1 Large Pie

Garden Egg Pie (Non Bake)

Garden Egg Pie (Non Bake)
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 2 Eggs Medium Sized (Can be replaced with 3 Egg Whites)
  • 2 Tbsp Parmesan Cheese
  • ½ Cup Milk
  • 2 Tbsp Oil (Olive or Any Preferred type)
  • ½  Tsp Butter
  • 1 Tsp Oil (For Sautee)
  • ½ Cup Spinach - Chopped
  • ½ Cup Potato (Boiled & Grated)
  • ½ Cup Zucchini - Grated
  • 1 Asparagus (diced in an angle)
  • Salt – As per taste
  • Black Pepper – As per taste
  • Red Chili Flakes – Optional - As per taste

Instructions

  1. Heat 1Tsp oil in a nonstick pan & add grated boiled Potato along with Zucchini. Sautee till 3 min until golden brown in color. Remove & Cool.
  2. In Large Bowl whisk eggs, cheese & milk until thoroughly mixed.
  3. Add Spinach, Potato, Zucchini mixture & Asparagus to the egg mixture.
  4. Add Salt, Pepper & Chili Flakes.
  5. Heat 2 Tbsp oil + butter in nonstick pan or skillet over high heat.
  6. Pour the Egg+Vege mixture and reduce heat to low.
  7. Cook till the mixture starts to leave the sides of pan (Takes 3-4 min).
  8. Flip to another side and cook for another 3-4 min.
  9. Serve Hot.

Nutrition Information

Serving Size

1 Person

Amount Per ServingCalories 746 Total Fat 51g Carbohydrates 40g Protein 35g

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