Oats & Scrambled eggs Recipe:
Oats and scrambled eggs is a protein-wealthy, fiber-stuffed breakfast that’s each hearty and healthy. It combines the creamy texture of oats with the smooth fluffiness of eggs—ideal for a balanced, electricity-boosting meal.
Components:
½ cup rolled oats
1 cup water or milk (dairy or plant-based)
2 eggs
1 small onion, finely chopped
1 green chili, chopped (optional)
1 tbsp chopped coriander leaves
Salt and pepper to flavor
½ tsp turmeric (non-obligatory)
1 tsp oil or butter
Technique:
1. In a small saucepan, cook dinner oats in water or milk on medium warmth for 5–6 minutes, stirring till tender and creamy. Add a pinch of salt. Set apart.
2. In a pan, warmness oil or butter. Sauté onion and chili for 1–2 minutes until tender.
3. Crack within the eggs. Add turmeric, salt, and pepper. Scramble gently until cooked but nonetheless gentle.
4. Upload cooked oats to the scrambled eggs and mix nicely.
5. Cook for 1 extra minute, stirring to mix the flavors.
6. Garnish with chopped coriander and serve hot.
Non-compulsory add-ins: you may add spinach, tomatoes, bell peppers, or cheese for extra flavor and vitamins.
Health advantages:
1. High in Protein: eggs offer entire protein, crucial for muscle repair and overall fitness.
2. Fiber-rich: Oats enhance digestion, decrease ldl cholesterol, and promote fullness.
3. Balanced Meal: Combines carbs, protein, and healthy fats in one dish.
4. Low Glycemic Index: helps stable blood sugar stages—splendid for diabetics.
5. Coronary heart healthful: Oats reduce bad cholesterol, while eggs (carefully) offer correct fat.
6. W8-pleasant: maintains you full longer, reducing needless snacking.
Oats with scrambled eggs is a energy-packed, easy-to-make meal that helps energy, digestion, and muscle health—ideal for breakfast or brunch.
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