Breakfast Messy Eggs

Breakfast is always a challenge, whether it be on a busy weekday or a lazy weekend. You might want to eat something good and filling but you'll want it to be easy to prepare also. I used to make a similar omelette and wanted to share it in the blog, but then I came across this recipe which is much easier to make and so I'm sharing this one first. I made a few changes to the original recipe I read. 

 You can clean and chop the vegatables, then freeze them ahead for a much quicker job on a weekday. Everyone loved this dish.

INGREDIENTS:

Serving Size : 4

Eggs        - 8

Spring Onion - 3 Nos

Celery      - 1 Big

Bell Pepper - 1/2 Small

Jalapeños - 1 No

Plum Tomatoes - 10 Nos

Olive Oil    - 2 Tblsp 

Salt           - 1/2 Tsp

Pepper Powder - 1/2 Tsp

Parmesan Cheese - 4 Tblsp (Grated)

Mayonnaise           - 2 Tblsp 

Tomato Ketchup    - 2 Tblsp 

METHOD :

 Clean and chop the vegetables into small chunks. Remove the seeds from the jalapeño, if you can't stand so much heat in your dish.

Break the eggs into a small bowl. Add 1/4 teaspoon salt and 1/2 teaspoon black pepper powder and beat well.

Heat a nine inch round and atleast three inch deep pan over medium heat. Add a tablespoon and a half of olive oil and saute the chopped bell peppers. Then add the spring onions, jalapeño and celery along with a pinch or two of salt for about two minutes. The veggies should be cooked but still crisp.

Now add the cheese, then mayo and ketchup and mix well. Transfer this to a plate.

In the same pan, add the remaining 1/2 tablespoon oil then reduce heat to medium low and pour the beaten eggs. 

Cook and stir gently until the eggs are soft. Now add the vegetables back to the pan with the egg and scramble and cook until the eggs are firm.

Breakfast messy eggs is ready to be served.

Have it for breakfast with a toast and a cup of juice or just the dish itself with a hot cup of tea or coffee and a smoothie for kids.