Veggie Scrambled Eggs
 
 
Author:
Recipe type: Breakfast
Cuisine: World
Serves: 4 People
Ingredients
  • Egg: 8
  • Light Cream: 100 ml
  • Onion: 1
  • Potato: 2
  • Bell Pepper: ½
  • Mushroom: 100g
  • Cheddar Cheese: 50g
  • Mozzarella Cheese: 50g
  • Black Pepper Powder: ½ Tsp.
  • Red Chili Flakes: ½ Tsp.
  • Salt to taste
  • Butter/ Olive Oil: 2 Tsp.
Instructions
  1. Peel and Cut Potatoes and Red Bell Pepper into small cubes
  2. Grate Cheddar and Mozzarella cheese and keep aside.
  3. Now heat Butter or Olive oil in a deep bottom pan and start frying Potatoes in low temperature until those turn light brown in color.
  4. Strain potatoes from the butter/ olive oil and fry Onion in the Remaining Butter/ Olive Oil and then add chopped bell pepper, mushroom, and fry for two minutes or until water evaporate from the mushroom.
  5. Now add salt, Black Pepper Powder and season the veggies and keep the flame off.
  6. Now take Eggs at room temperature and start beating those until the eggs turn frothy. I have used Tupperware Ultimo Series Speedy Chef.
  7. Now add a little salt, Balk pepper powder and again mix it.
  8. Add Cream and mix properly with the egg.
  9. Now turn the flame on and add fried potatoes to the remaining veggies and mix well.
  10. Pour the egg mixture over veggies and using a spatula start mixing.
  11. Sprinkle grated cheese over the mixture and at this point mix completely so that the mixture turn crumbly.
  12. Switch the flame off and take the Veggie Loaded Scrambled Eggs out on a plate and serve hot.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2016/10/tupperware-ultimo-series-speedy-chef-beater-review/