New Update
| Main ingredients | Eggs, Parmesan cheese powder, Milk, Dijon mustard paste, Button mushrooms, Olive oil, Butter, Onion, Red capsicum, Yellow capsicum, Potato, Cherry tomatoes, Baby spinach, Crushed black peppercorns, Processed cheese, Micro greens |
| Cuisine | Italian |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 25-30 minutesq |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 eggs
- Salt to taste
- ¼ cup + 2 tablespoons parmesan cheese powder
- ¾ cup milk
- 1 teaspoon Dijon mustard paste
- 5-6 button mushrooms
- 1 tablespoon olive oil + to drizzle
- 2-3 tablespoons butter
- 1 medium onion, sliced
- 1 medium red capsicum, sliced
- 1 medium yellow capsicum, sliced
- 2 medium potatoes, boiled, peeled and sliced
- 4-5 cherry tomatoes, halved
- 6-8 baby spinach
- Salt to taste
- Crushed black peppercorns to taste
- 50 grams processed cheese
- Microgreens for garnish
Method
- Preheat oven to 180° C.
- Break eggs into a large bowl, add salt, ¼ cup parmesan cheese powder and milk and whisk well. Add Dijon mustard paste and continue to whisk till well blended.
- Slice button mushrooms.
- Heat olive oil and 1 tablespoon butter in a cast iron pan, add onion, red capsicum, yellow capsicum and mushroom slices, mix and sauté for 2-3 minutes on medium heat.
- Add potatoes, mix gently and saute for 1 minute. Add cherry tomatoes and mix. Tear the spinach leaves and add into the pan. Mix well and saute for 1-2 minutes.
- Add salt and crushed black peppercorns, mix and sauté for 1 minute.
- Whisk the eggs mixture well and add mix gently.
- Grate the cheese on top, sprinkle parmesan cheese and add remaining butter along the sides. Place the pan in the preheated oven and bake for 10-15 minutes or till done.
- Take the pan out of the oven and cut into wedges. Keep each wedge in individual serving plate, garnish with micro greens, drizzle olive oil and serve hot.
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