Ingredients
Units
Scale
- Egg: 8
- Light Cream: 100 ml
- Onion: 1
- Potato: 2
- Bell Pepper: 1/2
- Mushroom: 100g
- Cheddar Cheese: 50g
- Mozzarella Cheese: 50g
- Black Pepper Powder: 1/2 Tsp.
- Red Chili Flakes: 1/2 Tsp.
- Salt to taste
- Butter/ Olive Oil: 2 Tsp.
Instructions
- Peel and Cut Potatoes and Red Bell Pepper into small cubes
- Grate Cheddar and Mozzarella cheese and keep aside.
- 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.
- 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.
- Now add salt, Black Pepper Powder and season the veggies and keep the flame off.
- Now take Eggs at room temperature and start beating those until the eggs turn frothy. I have used Tupperware Ultimo Series Speedy Chef.
- Now add a little salt, Balk pepper powder and again mix it.
- Add Cream and mix properly with the egg.
- Now turn the flame on and add fried potatoes to the remaining veggies and mix well.
- Pour the egg mixture over veggies and using a spatula start mixing.
- Sprinkle grated cheese over the mixture and at this point mix completely so that the mixture turn crumbly.
- Switch the flame off and take the Veggie Loaded Scrambled Eggs out on a plate and serve hot.
- Category: Breakfast
- Cuisine: World
