Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, broccoli and egg chilly. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally. You don't want the broccoli too soft. Add cheese if you like and cover until melted.
Broccoli and egg chilly is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Broccoli and egg chilly is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook broccoli and egg chilly using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli and egg chilly:
- Make ready 1 brocoli -
- Prepare 1 carret -
- Take 1 onion -
- Take 4 garlic -
- Take 1 capsicum -
- Take …5 tbsps flour bcorn -
- Get 3 teaspon pepper powdered -
- Get salt
- Prepare 1 tbspn chilly sauce -
- Take 1 tbsp soy sauce -
- Prepare c olive oil ….
- Take spring onion
- Take soy sauce
- Prepare chilly sauce
- Prepare tomato sauce
Shell and roughly chop the eggs. Add the broccoli and leeks to the dressing and toss together. Comforting Egg Noodles mixed with broccoli and chicken. A smooth sauce and melted cheese on top brings it all together.
Steps to make Broccoli and egg chilly:
- Prepare omelet using egg,salt,pepper. cut in to long or square pieces.
- Prepare batter using (b).dip the egg pieces and shallow fry with olive oil
- Take a pan.pour olive oil.sort the veg.with less oil.cover the lid.add 1 tbsp sugar.
- Add(c) and again sort some time.
- Add chilly egg pieces.
- Add finely chopped spring onion
Egg Muffin Variations Green Eggs and Ham - Spinach, chopped scallions, and ham. Kale - Chopped onion, and chopped fresh baby kale. Steam or boil broccoli florets until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use.
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