Fresh Vegetable Omelet

Ingredient:

1/3 Cup sliced zucchini
1/3 Cup yellow bell pepper strips
1/3 Cup red bell pepper strips
1/4 Cup sliced fresh mushrooms
1/4 Cup small broccoli florets
1 Tsp. Italian seasoning
1 Cup Egg Beaters® Original (1 cup = 8 oz)

Directions:

Spray small nonstick skillet with cooking spray; heat over medium heat.
Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well.
Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center,
carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet
as necessary to allow uncooked portion to flow underneath.
Spoon vegetable mixture onto half of omelet; season with black pepper. Fold omelet in half.
serve.
For a burst of flavor, sprinkle veggies with fresh lemon juice and top with chopped fresh basil.

Chicken fried rice

Vegetable Spring Roll

Spring rolls are usually eaten during the Spring Festival in China, hence the name. It is the signature dish of the chinese restaurant.Spring rolls can be made in different varieties.you can use any vegetables of your choice.I prefer using these vegetables (listed in the ingredients)becoz they are so colorful and yummy.i like to julienne my vegetables and stir fry only for a min so they stay crisp.I often make this especially when i have guests at home becoz they are a huge hit.

Ingredients:

Spring roll wrappers
Vegetables thinly sliced:
Carrot
Zucchini
red bell pepper
green bell pepper
Scallions(green onions)
cabbage
Bean sprouts(opt)
celery
ginger thinly sliced
garlic minced
soy sauce
sambal olek (red chili paste)
vinegar
ajino moto
salt
1 tsp sugar
vegetable oil

Method:
Begin by heating the wok. When hot, add some oil.swirl to coat the pan.add garlic ,ginger,scallions and rest of the vegetables. Add soy sauce,sambal olek,vinegar, sugar, salt and pepper. Cook until the vegetables have slightly softened.Mix well, take it off the heat and place into a bowl to let it cool.

Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg or mix a small amount of flour with water to seal the edges. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Serve your crispy spring rolls with sweet and sour sauce.


Dipping Sauce:

Ingredients:
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced

Preparation:
To prepare sauce, combine all the ingredients, stirring with a whisk until sugar dissolves; set aside.

Mini Bites

Minced Parotta

Ingredients
3 Plain parotta
2 Onions
1 Tomato
1 Green chilli (long)
¼ tsp Ginger garlic paste
1 tsp Cumin seeds
3 Eggs
¼ tsp Turmeric powder
½ tsp Red chilli powder
Few Curry leaves
3 stks Coriander leaves - for garnishing
½ tsp Salt (or to taste)
5 tsp Oil

Directions:
Shred parottas using a food processor and keep aside.
Beat the eggs with a pinch of salt and keep them aside.
Heat oil in a kadai and season with cumin seeds and curry leaves.
Fry the chopped onions and green chillies until golden.
Add the ginger garlic paste and fry until the raw smell goes away,
then add the chopped tomatoes along with turmeric, chilli powder and salt.
Fry them for couple of minutes and then add the shredded parotta
and toss to coat the masala.
Now turn the flame to high setting and pour the beaten eggs and
cook until everything is well mixed. Garnish with coriander leaves.
serve.

Puff Pastry Pizza

Puff Pastry Vegetable Pizza

Ingredients:

1/2 package (11.75 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 teaspoons vegetable oil
1 cup small broccoli flowerets
1 cup sliced mushroom
1/2 cup chopped green OR red pepper
1 small onion, chopped
3/4 cup Prego® Traditional Italian Sauce
1 1/2 cups shredded mozzarella cheese OR cup Swiss cheese

Directions:

THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 15"x10" rectangle and place on baking sheet. Fold over edge about 1/2" to form rim. Prick center of pastry rectangle thoroughly with fork. Bake 10 min.

HEAT oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender.

SPREAD pasta sauce over crust to rim. Top with vegetable mixture. Sprinkle with cheese. Bake 5 min. or until cheese is melted. Cut into 8 pieces*.

Veg Pulao