![]() ![]() Again, stir and return to oven until eggs are firm. Use a rubber spatula to scrape sides and mix eggs, return to over for 10 minutes. Add rest of ingredients and put pan into over for 10 minutes.Crack eggs directly into pan, add milk and beat with a whisk until well mixed.Swirl it around the edges and bottom to coat the pan evenly. Pour ghee into a 9-inch round pan (or 8×8 dish).*Substitute these for ANY ingredients that you prefer, such as turkey sausage, peppers, etc. 1 1/4 cups of milk (I have used coconut and almond milks in the past, and they work great!).This is one of my favorite dishes, and while Ayurveda recommends avoiding leftovers this is a really versatile practical dish that can be reheated very easily and remains fresh for at least three days, making it a perfect protein-packed breakfast for individuals on-the-go! ![]()
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