The easiest thing to do is to whip up a few eggs and make a scrambled egg or an omelette. Many times, when I am alone, I whip up an omelette with onions and mushrooms and it is a complete meal. I also add capsicum, spinach and tomatoes. I can have it for breakfast, lunch or dinner. It is healthy, protein-rich, quick and easy to make.
Most times, I chop mushrooms (both oyster and button) finely and stir fry it and keep it in the fridge. I add this to my omelettes or soups and make a quick meal of it. But if you don’t like mushrooms, just leave it out.
3 eggs (or 4 egg whites) – (I avoid the liquid eggs in a box)
1 onion chopped finely
1 chilli chopped finely (1/2 if you want it less spicy)
1 tbsp cilantro (coriander) chopped
2 tbsp chopped stirfried mushrooms (optional)
1/4 capsicum chopped (optional)
1/2 tomato chopped (optional)
2 tbsp spinach chopped finely (optional)
1/2 tsp chilli powder
salt to taste
a few turns of freshly cracked black pepper
1 tbsp oil
Whisk eggs well with salt and pepper. Add all the other ingredients except the oil and whisk well.
Heat a pan. Add oil to the pan and swirl around.
Pour in the egg mixture. Cover and cook on a low flame for 2 -3 minutes till cooked. (If you like it fluffy and slightly wet, slide it onto a plate)
Flip the omelette over and cook for another minute.
Slide it onto the plate and serve hot.