Roasted butternut squash omelette recipe
Servings: 1
Calories: 136kcal
Ingredients
- 1 tbsp olive oil
- 1/2 cup small butternut squash pieces
- 1/4 cup cottage cheese grated
- 1 tbsp onions
- 1 green chilli optional
- 1 tbsp red pepper
- pepper powder as required
- salt as required
Instructions
- In a small bowl break an egg and whisk till it reaches a smooth pouring consistency.
- Add 1 tbsp milk to this, mix and keep it aside.
- Heat 1 tbsp olive oil in a pan
- Add the chopped butternut squash pieces and saute till they're nicely roasted.
- Add the grated cottage cheese and saute
- Add salt and pepper and take the ingredients off the pan
- In the same pan heat 1 tsp olive oil and pour the egg mix we prepared before
- Sprinkle salt as needed
- Add the butternut cheese mix on top of the cooking egg
- Add the red pepper pieces, onions and green chillies
- Add the chopped coriander leaves
- Cover the pan with the lid till the omelette is nicely done
- Serve with mint coriander chutney and tomato sauce
