foodatarian.com

Ingredients:
2 cups cooked rice,
2 eggs,
5 scallions with the greens; chopped,
1 1/2 tbsp dark soy sauce,
Salt and pepper to taste,
Oil for frying.

Method:
Beat the eggs in a bowl. Add salt and pepper and whisk. Heat little oil in a pan. Pour the eggs into the pan. Cook stirring to scramble them. When cooked remove from the pan. In the same pan add little more oil and then saute the onions for few minutes on low flame. Then add soy sauce, salt, pepper and mix well. Add in the rice, stir properly so that it is coated well with the onions and seasonings. Add the scrambled eggs, stir fry for few minutes and then serve hot.

Ingredients: (Serves 1)
Breakfast bread,
2 eggs,
1/4 cup milk,
1/4 cup grated cheese,
Salt and pepper to taste,
A pinch of chilli flakes,
1 tbsp olive oil,
Tomato ketchup or any hot sauce.

Method:
Beat eggs, add salt, pepper, chilli flakes, milk and cheese and whisk well. Heat a pan, add olive oil and pour the egg mixture. Let it cook for few minutes, and then using a spatula lift and stir to scramble the eggs and continue doing the same till cooked properly.
Spread ketchup or sauce on the bread, fill it with the scrambled eggs and serve.

TIP:
This can be served as a healthy breakfast or pack in your kid’s lunchbox.

Ingredients: (Serves 2)
4 eggs,
3 sausages; fried/grilled and chopped, (optional)
3 tbsp chopped green or red onion,
1 small tomato; chopped,
1 small green bell pepper (capsicum); chopped,
3-4 mushrooms;  sliced and diced,
Salt and pepper to taste,
Chilli flakes to taste,
3 tbsp grated cheddar cheese,
2 tbsp cream or half-and-half,
Olive oil for frying.

Method:
Beat the eggs in a bowl and whisk them nicely by adding the cream/half-and-half, salt, chilli flakes and pepper. Meawhile, heat a pan, add little oil and fry lightly the mushrooms till they are cooked. Drain and remove.
Heat a skillet and grease with some oil. Pour the egg mixture on it to prepare one omelet and reserve equal amount to prepare another. Spread the egg properly on the skillet. Then sprinkle half of all the vegetables and sausages reserving half for the second omelet. Cover and let it cook on low flame. Uncover and check if the bottom and the top of the omelet is cooked. Then sprikle cheese over it and fold in half. Prepare the other omelet similarly and serve as breakfast or even as a meal.

TIP:
Since this is a garden omelet sausage is an optional ingredient. But it tastes more delicious with the sausage, believe me!!

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:
2 slices of brown or white bread,
1 large potato, boiled, peeled and mashed,
1 green chilli, finely chopped,
2 tbsp chopped greens of spring onion,
1 tbsp chopped coriander leaves,
1 tbsp chopped onion,
2 tbsp cornflour, (for binding),
1 egg,
Salt and pepper to taste,
Sesame seeds for coating,
Oil for frying.

Method:
Beat the egg in a bowl, add some salt and pepper and beat well. Spread some sesame seeds on a plate. Heat around 1/2 cup oil in a frying pan. Cut each bread slice into two triangles. Mix all the other ingredients in a bowl and knead it into a soft dough. Divide this dough into 4 portions and spread each portion on the bread pieces. Then dip each piece in the egg and then in the sesame seeds and fry in the oil from both sides till it turns golden and crisp. Serve potato toast with sweet chilli sauce.