Here's an Egg scramble with veggies and Parhata:
Scrambled Eggs with Vegetables and Paratha:
Scrambled Eggs with Vegetables
_Ingredients:_
1. 2 eggs
2. 1 tablespoon butter
3. 1 small onion, chopped
4. 2 cloves garlic, minced
5. 1 small bell pepper, chopped
6. 2 mushrooms, sliced
7. Salt, to taste
8. Chopped corriander, for garnish
_Instructions:_
1. Crack the eggs into a bowl and whisk them together. Add a pinch of salt.
2. Heat butter in a non-stick pan over medium heat.
3. Add the chopped onion and cook until translucent.
4. Add the minced garlic and cook for 1 minute.
5. Add the chopped bell pepper and cook for 2 minutes.
6. Add the sliced mushrooms and cook until they release their moisture and start browning.
7. Pour in the egg mixture and let it cook for about 30 seconds.
8. Use a spatula to gently scramble the eggs, breaking them up into small curds.
9. Continue cooking for another 1-2 minutes, until the eggs are cooked through.
10. Garnish with chopped corriander.
11. Serve hot with paratha.
_Ingredients:_
1. 2 cups all-purpose flour
2. 1 teaspoon salt
3. 1 tablespoon ghee or oil
4. ¾ cup lukewarm water
_Instructions:_
1. In a large mixing bowl, combine flour and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water and knead the dough for 5-7 minutes, until smooth.
4. Cover and let the dough rest for 30 minutes.
5. Divide the dough into 2-3 equal portions.
6. Roll out each portion into a thin circle.
7. Heat a non-stick pan over medium heat and cook the paratha for 1-2 minutes on each side, until golden brown.
8. Serve hot with scrambled eggs and vegetables.
