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A savoury oats and vegetable crust with a gooey eggilicious flavour. This muffin is the star of any breakfast table. Quick ,easy and tasty too. Try it for a wholesome morning snack.
very interesting dish!
In a saucepan take water, let it boil. Add the oats and cook till it thickens and is done. Let it cool.
In a frying pan, heat oil and add chopped onions. Fry till slightly translucent. Add capsicum and finally the tomatoes. Cook till the veggies soften a bit. Add salt and let it cool.
Now mix the prepared oats, vegetables and 1 egg white.Stir well.
Grease 8 muffin moulds. Add about 3 tbsp of the mixture into each mould. With your fingers press up the sides of each mould to make a cup.
Bake in a preheated oven for approx 30 mins@ 180 degrees till edges are brown, crispy and pull away from sides of cavity and bottom of each cup feels set.
In a bowl, whisk the eggs, add salt and pepper. Divide b/w the oat cups filling about 3/4 th way up of each cup. Bake for another 10 - 12 mins till the eggs feel set.
Let cool completely and run a sharp knife around the outsides of cup. Demould and enjoy with yoghurt and cream dip or sauce of your choice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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