1 cup – Spinach, chopped
8 – Button mushrooms, sliced
1 – Onion, finely chopped
1 – Tomato, finely chopped
3- Eggs, beaten
1 tbsp- Mixed herbs
1 – Garlic, minced
½ cup – Grated cheese
1 tsp – Red chilli flakes
Salt & pepper
2 tbsp – Olive oil
In a pan add 2 tbsp olive oil, once hot add the onions saute for 2 min then add the tomatoes, mushrooms and garlic saute for 3 mins.
Add spinach, mixed herbs, red chilli flakes, salt and pepper.
In the meantime, beat the eggs until fluffy and add the grated cheese and some pepper powder.
Let the spinach mixture cool. Then pour the egg mixture and spinach mixture into the baking dish and swirl it.
Sprinkle some more grated cheese if required on top and bake in the oven for 4 minutes.
Remove from the oven and slice into quarters and enjoy!!
20 – Cuban Oregano leaves, washed
1 cup – Fresh methi leaves, washed
1 – White onion, roughly chopped
1 – Tomato, roughly chopped
3 – Green chillies, slit
2 cloves – Garlic, minced
1 tsp – Dried herbs
1 tsp – Cumin powder
Salt & pepper
I wanted to add milk but did not add it, because did not want the oreganos natural flavor to be lost.
In a pan add oil once hot add onion, garlic and green chillies sauté them for a minute. Now add tomatoes, dried herbs, cumin powder, salt and pepper. Let the veggies coat the mixture.
Now add the methi leaves and Cuban oregano to it and stir it until it gets cooked approx 2 min. Keep it aside let it cool.
Blend the mixture with bit of water add more water if required and blend it to a coarse paste do not make it very smooth.
Now add vegetable stock to the mixture and boil for 2 min and its ready to serve.