Directions:
- Put a pan on medium flame.
- Pour in boiling hot water{4 cups}.
- Add carrot, potato and peas.
- Boil for 2 minutes and then drain.
- Refresh with cold water and keep aside.
- Heat butter in a large non-stick pan.
- Add onion and stir-fry on high flame for 1 minute.
- Then, toss in the mushrooms and saute till light brown.
- Add carrot, potato, peas and corn niblets.
- Mix and then add salt, cream, milk and cheese.
- Cook for 5 minutes or till well mixed.
- In a bowl, toss in breadcrumbs, parsley and red chilli flakes.
- Mix well and keep aside.
- Preheat oven to 200C.
- Put the veggies in a baking dish.
- Sprinkle three-fourth of the breadcrumb mixture over it.
- Break eggs,one at a time, on the veggies.
- Sprinkle with the remaining breadcrumb mixture.
- Bake at 200C for 10 minutes.
- Serve hot.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.96 Kcal (1398 kJ) | ||
| Calories from fat | 189.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Cholesterol | 208.29mg | 69% | |
| Sodium | 290.02mg | 12% | |
| Potassium | 450.52mg | 10% | |
| Total Carbs | 24.9g | 8% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 12.63g | 25% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2mg | 11% | |
| Calcium | 154.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 124.25 Kcal (520 kJ) | ||
| Calories from fat | 70.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 32% | |
|---|---|---|---|
| Cholesterol | 77.5mg | 69% | |
| Sodium | 107.9mg | 12% | |
| Potassium | 167.62mg | 10% | |
| Total Carbs | 9.26g | 8% | |
| Sugars | 2.64g | 28% | |
| Dietary Fiber | 1.4g | 15% | |
| Protein | 4.7g | 25% | |
| Vitamin C | 5.2mg | 23% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.7mg | 11% | |
| Calcium | 57.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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