A simple, tasty, and filling lunch box idea for busy school mornings! This Egg & Veg Sandwich is packed with veggies and protein, and made with #Dalda, our #trustedrecipepartner, for a delicious homemade lunchbox favorite. #FoodFusion #HappyCookingToYou #EggSandwich #VegSandwich #LunchBoxIdeas #BackToSchool
Ingredients:
-Anday (Eggs) 2
-Iodized Himalayan pink salt ¼ tsp or to taste
-Kali mirch powder (Black pepper powder) ¼ tsp
-Lal mirch (Red chilli) crushed to taste
-Gajar (Carrot) julienne ¼ cup
-Band gobhi (Cabbage) shredded handful
-Corn kernels boiled 2-3 tbs
-Hara Pyaz (Spring Onion) leaves chopped 1-2 tbs
-Pyaz (Onion) sliced 2-3 tbs
-Dalda cooking oil 1-2 tbs or as required
-Cheese slice 1
-Dalda cooking oil 1 tbs
-Tomato Ketchup
-Mayonnaise
-Bread slices 2
Direction:
-In a bowl, add eggs, pink salt, black pepper powder & crushed red chilli, whisk well.
-Add carrots, cabbage, sweet corn kernels, spring onion leaves & onion, mix well.
-On a griddle, add cooking oil & heat it.
-Pour the prepared egg & vegetable mixture onto the griddle, spread into a square shape & cook on low flame until done from both sides. Set aside.
-Add cheese slice, cover & cook on low flame until cheese melts.
-On the same griddle, add cooking oil & toast bread slices from both sides until golden.
Assembling:
-Take a toasted bread slice, spread tomato ketchup, place the prepared egg & veg omelette, drizzle with mayonnaise, cover with another toasted bread slice, cut & serve.
