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.
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!
Serves: 1 person
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
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!
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