Ingredients
- Whole wheat/multigrain bread: 2 slices
- Eggs: 2
- Onion, finely chopped: 2 tbsp
- Tomato, finely chopped: 2 tbsp
- Capsicum, finely chopped: 2 tbsp
- Spinach, finely chopped: 2 tbsp (optional)
- Green chilies, finely chopped: 1 (optional)
- Black pepper powder: ¼ tsp
- Salt: To taste
- Olive oil/ghee: 1 tsp
- Fresh coriander, chopped: 1 tbsp
Preparation
In a bowl, beat the eggs.
Add onions, tomatoes, capsicum, spinach, green chilies, salt, and black pepper.
Mix well.
Heat a non-stick pan and lightly grease with olive oil or ghee.
Place the bread slices on the pan and toast for a minute. Remove and keep aside.
In the same pan, add the egg mixture and spread it evenly.
Cook on low heat until the eggs are partially set.
Place the toasted bread slices over the egg mixture and press lightly.
Flip carefully so the egg mixture sticks to the bread.
Cook for another 1-2 minutes until golden brown.
Garnish with chopped coriander.
Serve with mint chutney or yogurt.
Servings: 2
