foodatarian.com

Ingredients:
4 large eggs,
1 tbsp pesto sauce,
Freshly ground pepper as per taste,
Salt to taste,
Olive oil for frying,
Your favorite Italian bread to serve.

Method:
Heat olive oil in a pan/skillet. In a mixing bowl, beat the eggs, add pesto sauce, salt and pepper to it. Whisk well and then add to the pan. Keep the heat on low-medium flame. Using a flat spatula stir gently to scramble the eggs. Keep stirring till it is scrambled and cooked properly. Spread hot on toasted bread.

Ingredients:
4 eggs, boiled,
1/2 cup roasted desicated coconut,
1 onion, finely chopped or grated,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp garam masala,
Salt to taste,
Oil.

Method:
In a pan, heat some oil and add onion. Saute till it changes colour on a medium-low flame. Add turmeric powder, red chilli powder and garam masala and mix well. Meanwhile grind the coconut with some water to form a smooth paste. Now add this paste to the pan. Mix well and fry for around 2-3 minutes.
Remove from heat and let it cool at room temperature.
Make two slits in the eggs, crosswise, from top as deep as 3/4th of the height of the egg. Later stuff the prepared masala into the eggs carefully. Donot be hard, as the eggs would break.
In a pan, heat some oil and fry these eggs from all sides at a golden colour.

Ingredients:
100gms mutton kheema (meat mince),
2 small potatoes; boiled
3-4 eggs; boiled,
1 cup bread crumbs,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp ginger-garlic paste,
1 tsp garam masala,
2 tbsp chopped coriander leaves,
Salt and pepper to taste,
Oil for frying.

Method:
Cook kheema in a pressure pan with little turmeric powder and red chilli powder. Then combine it with, potatoes, bread crumbs, turmeric, red chilli, garam masala powder, ginger-garlic paste, coriander leaves and salt and prepare a dough. Then take a large ball of this dough, flatten it on your palm, place a boiled egg in the center and then cover it completely and seal. Then roll these balls in bread crumbs and deep fry in oil on a medium flame.

Ingredients:
4 eggs,
4 small potatoes; boiled, peeled and mashed,
1 onion; finely chopped,
1 small tomato; finely chopped,
1/2 tsp red chilli powder,
1/2 tsp pav-bhaji masala,
1/2 tsp garam masala powder,
Salt to taste,
Oil for frying,
Water.

Method:
Heat little oil in a pan, add onions and tomatoes and fry stirring occasionally for few minutes till they turn soft. Then add red chilli powder, garam masala and pav-bhaji masala and mix well. Let it fry for 2 minutes. Now add mashed potatoes, mix and add little water, cover with lid and simmer for 2 minutes. Then remove from flame and set aside till the omelettes are prepared.
Now beat 2 eggs at a time, add a pinch of salt. Heat a non-stick pan, add little butter or oil if you like else you can omit it, pour the egg and hold the handle of the pan and shake it to spread the egg evenly on the pan. When the egg is cooked from one side, flip over to the other side. Now scoop a spoonful of potato mixture and spread it over the omelette. Then wrap the omelette to form a nice thick roll. Prepare the other omelette similarly and serve with tomato ketchup.

Ingredients:
5 eggs; boiled and cut or slit,
2 small onions,
1 cup coriander leaves,
1 tomato; pureed,
1 green chilli,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp ginger-garlic paste,
1/2 tsp dhania (coriander) powder,
1/2 tsp garam masala,
Salt to taste,
Oil,
Water.

Method:
Grind together onions, coriander leaves and green chilli into a paste. Heat oil in a pan, add this paste to it and saute for 5-6 minutes on a low -medium flame. Add turmeric powder, red chilli powder; mix and then add the tomato puree. Fry this for 5-7 minutes on a low-medium flame. Now add the dhania powder,
salt and water enough to prepare a gravy and bring to boil. Then add garam masala, eggs, stir and remove from flame. Serve with parathas or rice.