GREEN MUSTARD ZUCCHINI OMELETTE

Nepalis diet will not be complete without the famous  "sag"   especially when they eat their dhal bhat.   Mustard locally know as sag grows throughout the year  here in  Nepal. But today, I will share with you how to cooked  mustard leaves differently  as one of the major ingredients in the omellete that I cooked for breakfast. The recipe below cost only less than a hundred rupees but very healthy, and it is good for three person. Happy breakfast!

INGREDIENTS:

• 2 pcs beaten eggs
• 2 pcs thinly sliced tomatoes 
• 1 clove  crushed garlic and fine chop
• 1 pc of small young fresh zucchini, thinly sliced
• 5 pcs freshly picked  mustard leaves,sliced horizontally
• 1 tablespoon of ghee (home made)
• salt to taste

PROCEDURES:

• heat the pan  and put the ghee to melt
• when the ghee is already hot, sauteed the garlic and onions till golden brown
• then add the zucchini and tomatoes, stir fry it until brown and the when the  tomatoes are cook.
• sprinkle it with the salt
• pour the beaten egg slowly to cover the veggies, 
• the flap it side to side until golden brown
• then serve!

HOT CHICKEN VEGETABLES and EGG SOUP

INGREDIENTS:

·         1 small hot chili, finely chopped

·         1 cup, minced left over chicken meat

·         1 cup of  finely chopped cabbage head

·         2 eggs, beaten until fluffy

·         ½ cup of  sliced zucchini

·         Salt to taste

·         Crushed garlic

·         1 tablespoon of cooking oil

PROCEDURES

·         Heat the cooking oil in the pan and  sauté the garlic  until it becomes brown, then add the zucchini and the finely chopped chili

·         Add the  mince chicken meat, once browned, add three cups of water

·         When it boils, add the  eggs and stir it slowly over the low flame

·         Add  salt to taste

·         While hot add the chopped Chinese cabbage head with a chopped chili to garnish.

·         Serve hot and stir to mixed the finely chopped cabbage head