Friday, April 22, 2016

Vegetables Stuffed Egg Wrap - Vegetables Stuffed Omelette Burrito - Breakfast on the Go!

Eggs are perfect for breakfast and they make a great sandwich filling. Even vegetarians give a passing grade to eggs. They came in handy for packing lunches and kids don't complain too much when eggs are on the menu.

We don't have Cable TV or satellite TV and that means I don't get to see my favorite Food Network all the time. I happened to catch a cooking show in the morning one day when I saw Bobby Flay talking about breakfast on the go. Very similar to the Bengali version of the egg wrap - Kati Roll. He spooned some cooked sausage on to the omelette and then rolled it into the tortilla and some tasty breakfast was ready. Seemed like a perfect meal for a busy morning.





Good way to use some of the bit and pieces of vegetables you have to use this is a perfect way to use them. I used zucchini you can easily use mushrooms, cabbage or even minced green means and carrots. As for the wrap I used home made chapathi or you can use store bough tortillas.




Prepare the vegetables for the filling. Make the omelette and keep it ready.
Use a ready made wrap or a home made flat bread like chapathi. Sprinkle cheese on the omelette and when it melts add the vegetables.
Roll the omelette in a tube and place it on the wrap and roll it.
Place a wax paper and roll into a ready to go breakfast :)




Vegetables Stuffed Egg Wrap - Vegetables Stuffed Omelette Burrito
Preparation Time:15 minutes
Cooking Time:30 minutes
Ingredients
  1. 2 Zucchini diced into small pieces
  2. 1/2 cup of finely chopped onions
  3. 2 tsp black pepper
  4. salt to taste
  5. 4 eggs
  6. 4 tortillas or home made Indian Flat bread like roti/chapathi
  7. 1/4 cup of grated cheese
  8. sliced pickled jalapeno peppers (optional)
  9. 1 tsp oil

Method
  1. Cook the vegetables first, heat oil in a saute pan and when hot add the onions and when it starts to get translucent, add in the diced zucchini and saute till it becomes soft. Add in the salt and pepper. Turn off the heat and set it aside.
  2. Now beat the eggs with salt and pepper and beat so it is nice and frothy.
  3. heat the omelette cooking pan and make the omelette and cook it on both sides.
  4. Spread cheese on the omelette and let it melt. Add some of the cooked vegetables, pickled jalapeno and roll the omelette.
  5. Heat the tortillas or the chapathi and place the rolled omelette on and roll into the wrap like a burrito.
  6. Place it on a wax paper and wrap it ready to go. Add them favorite sauces if you want.
  7. Note:You can make all the omelettes in one shot and assemble them later. Keep the wraps warmed up, ready to go.

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Thursday, April 21, 2016

Apple Blossom

It is Spring! Though a fairly warm and dry one in our parts. Spring means the trees around her are full of blossoms. I did not realize how pretty an apple blossom can be.










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Saturday, April 16, 2016

Quick Roasted Cauliflower - In the toaster oven

These one meal bowls have become a favorite around our house, more for me because they are easy and require no special prep work. To make it extra special it is good to have a few topping up your sleeve as well.





This quick roasted cauliflower is nothing fancy but they are great to do in a toaster oven if you do not want to fire up your big oven and heat up the whole house. Also once this goes in the oven it pretty much cooks itself.

Pat dry the cauliflower florets and toss them with oil, spices and salt.
Broil in a toaster oven for about 10 minutes on either side.

The lovely roasted cauliflower can be topping for a bowl meal or a filling for a sandwich or just an enjoyable snack.




Quick Roasted Cauliflower
Preparation Time:15 minutes
Cooking Time:30 minutes
Ingredients
  1. Half a head of cauliflower cut into florets slight smaller in size
  2. 1/2 tbsp of olive or any vegetable oil
  3. 2-3 tsp of chili powder or any spice powder of choice
  4. salt to taste

Method
  1. Wash the cauliflower florets and spread them out on kitchen towel so the water gets absorbed completely.
  2. Add the cauliflower to a mixing bowl, add the olive oil, salt and chili powder. Toss well all the florets are coated well.
  3. Spread the cauliflower florets on a roasting pan, place them in a toaster oven and broil them 10 minutes on one side flip them around and broil for another 8-10 minutes.
  4. Let the roasted cauliflower sit on the sheet for a few minutes before serving.

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