- 2 eggs
- 4-5 tbsp. oats
- 1 medium red onion finely chopped
- 1 cup mushroom chopped
- 1 cup capsicum chopped
- ½ cup red & yellow bell pepper chopped
- ½ cup cheddar cheese grated
- 1 tbsp. oil
- 1 tsp. chilli flakes
- 1 tbsp. Ketchup
- Fresh coriander
- 3-4 asparagus
- 1 tsp. butter
- Salt to taste
1 In a bowl beat the eggs and stir in Oats.
2 Heat the oil in a non-stick pan.
3 Add onion and saute it for 2 minutes.
4 Then add the mushroom, capsicum, bell peppers, chilli flakes and salt and sauté it until the liquid of mushroom evaporates. Add the ketchup and sauté for 2 minutes.
5 Pour over the egg mixture and cook over low heat for 7-8 minutes or until the bottom is set firm. Flip into the pan to cook the other side.
6 Sprinkle grated cheddar cheese and coriander on top, cook for another 5-6 minutes.
7 Cut into slices and serve with Ketchup and asparagus sautéd in butter.