FRITTATA

(Serves 2)

4 tb spoon olive oil

7 eggs: 4 egg white’s only and 3 whole egg

1 tablespoon cold water

7 white mushrooms-thinly sliced

1 cup capsicum (finely chopped ½ green, 1/2 red &1/2 yellow capsicum)

1ounce spinach (as per your likings)

4 baby corns chopped finely

8 cherry tomatoes-cut in half (you can use normal tomatoes as well)

3 Garlic cloves chopped finely

Hand full of parsley leaves

Hand full of lemon grass

Pinch of nutmeg powder

1 teaspoon of black pepper

Salt to taste: I prefer black salt

4 ounces of cheese

PROCEDURE

· Beat the eggs in a bowl.

· In a Pan (big) heat olive oil+ garlic+ lemon grass, till garlic’s are brown.

· Now add Mushrooms+ nut meg+ black pepper and sauté it till light brown.

· Add parsley +capsicums + baby corn to the mushrooms, sauté it till half cooked (appx 3 minutes-medium flame)

· Add spinach to this and sauté for 2 minutes (medium flame)

· Now take out the lemon grass pieces from the mixture.

· Add this to the bowl containing egg.

· Add cheese to the egg + salt to taste (remember cheese is salted so don’t over add salt), mix.

· Pour oil in the same pan and spread it evenly, now add the mixture to the pan.

· Distribute the ingredient evenly in pan and let it heat for 5-6 minutes.

· Try and loosen the edges with spatula then flip the frittata and cook.

· Serve it with bread and cheese garnish.

Follow the procedure as in image....