Eggs
are staples for breakfasts, aren’t they? Bread and omelette are like brothers.
But have you tried an even healthier version of omelette? How about egg and
oats omelette? I am currently bitten by the oats bugs and am trying to use oats
in different ways.
So
thought why not make a quick meal altogether in an omelette? This is pretty
filling too.
HEALTH BENEFIT
Eggs are full of good proteins and minerals.
Rich source of Omega-3 fatty acids, A,B,D,E and K vitamins
Oats are good cereals with loads of fiber
Oats keep your heart healthy
This recipe can be modified with your choice of vegetables!
Egg
Oats Omelette
 Recipe Type: Breakfast
Serves: 1 person
INGREDIENTS
Whole
Eggs – 2
Red
Onion – 1 teaspoon chopped
Tomato
– 1 teaspoon chopped
Oats
flour – ¼ cup [don’t get worked up, it’s just ground rolled oats]
Dried
Oregano – a pinch
Salt
& Pepper – to taste
Oil
– for greasing frying pan
Cilantro/Coriander
leaves – 1 teaspoon chopped
Milk
– 1 tablespoon
INSTRUCTIONS
In a bowl mix – oats flour, salt and pepper, oregano
Break the eggs and whisk with a spoon
Add milk to the egg mix and whisk
Heat a teaspoon of olive oil in a frying pan and spread evenly
Pour the egg mix and spread evenly
Cover and cook for few seconds on low heat
Remove lid and sprinkle chopped vegetables on the omelette and
cook for 2 minutes.
Flip the omelette and let the other side cook for 2 minutes on
low heat.
Serve hot with tea or coffee!
TIPS
If you are greasing with a pastry brush, it will take very
little oil
You can use any vegetable you like – mushroom, corn, bell
peppers and even olives go well.
This is going to be the easiest thing you have flipped in a
pan ever, because oats makes a good base
|
Enjoy a good healthy breakfast.
Until next time, Cheers!
This post is written for the A to Z Challenge 2016 for Day 5 Letter E. Visit A to Z, BlogChatter to read other beautiful bloggers!
