Ingredients:
4 fresh Eggs
1 Large Potato
2 Baby Brinjals
4 Lady Fingers
4 Bird Chillies
1 Tbsp Milk
1 Tbsp Extra Virgin Olive Oil
1 Tsp Chopped Parsley bits
Salt to taste
Pepper to taste
Method:
Slice potatoes in 1/4″ thick Roundels with a serrated knife or any knife
Slice lady fingers on length – Deseeded
Slice baby Brinjals in 1/4″ thick Roundels
Whisk the egg lightly with a tablespoon of milk.
Heat a non stick pan to medium high
Place the potatoes and brinjals on the pan
Pour olive oil and let the potatoes and brinjals brown on one side
Spread the lady finger slices and bird chillies on potatoes to sweat a little
Turn over and leth other side cook for a minute
Season with salt, pepper and parsley
Pour the egg over veggies
Gently stir to let the egg set
Place a plate over the pan and turn over
Slide the cooked egg into the pan
Tortilla is ready in a minute.
Served garnished or without.
Turn over and leth other side cook for a minute
Season with salt, pepper and parsley
Pour the egg over veggies
Gently stir to let the egg set
Place a plate over the pan and turn over
Slide the cooked egg into the pan
Tortilla is ready in a minute.
Served garnished or without.
Enjoy with bread or chapati or even a paratha.
– Ajay Sabharwal
Oh yum! That is an interesting combination with the bhindi, baingan and eggs!