Ingredients
- Oats (powdered or whole): ¼ cup
- Eggs: 2
- Onion (finely chopped): 2 tbsp
- Tomato (finely chopped): 2 tbsp
- Green chili (finely chopped): 1 (optional)
- Capsicum (finely chopped): 2 tbsp
- Coriander leaves (chopped): 1 tbsp
- Turmeric powder: ¼ tsp
- Black pepper powder: ½ tsp
- Salt: To taste
- Olive oil/ghee: 1 tsp
Preparation
In a bowl, whisk the eggs well.
Add powdered oats, onion, tomato, green chili, capsicum, coriander, turmeric, black pepper, and salt.
Mix everything into a smooth batter.
Heat a non-stick pan and lightly grease with oil or ghee.
Pour the batter and spread it evenly.
Cook on low-medium heat for 2-3 minutes until the bottom is golden brown.
Flip carefully and cook the other side for another 2 minutes.
Serve hot with mint chutney, yogurt, or a side of whole wheat toast.
Servings: 1
Notes
- Use rolled oats instead of instant oats for better nutrition.
- Add grated carrots or spinach for extra fiber and vitamins.
- Serve with Greek yogurt for a protein-packed meal.
