Breakfast in Office: Spinach, egg scramble and more

Eating healthy is neither boring nor troublesome. Use these quick recipes to power pack your breakfast for office


Spinach, egg scramble
Spinach, egg scramble

Spinach, egg scramble

Method

Heat 1tsp oil, add 1 chopped tomato and 2 cloves of sliced garlic and 2 eggs, cook for 4 minutes. Now saute 1 cup spinach leaves in 1tsp oil, a pinch of red pepper flakes and half chopped onion till tender. Arrange spinach in the pan, scatter blistered tomatoes over it, season with salt and pepper.

By Nishant Kumar Choubey, corporate chef, The Roseate

The goodness factor...

One egg delivers 6g protein, only 70 calories, and almost every vitamin and mineral our body needs.

By Kavita Devgan

Crepes with corn and asparagus
Crepes with corn and asparagus

Crepes with corn and asparagus

Method

Make a thin batter with 100g wheat flour, 1 egg, 1 tsp olive oil, and water as required. Add 2 tsp olive oil in a non stick pan, add 10g chopped garlic,100g blanched asparagus and 30g steamed corn. Cook for 5 minutes, then add 20 ml cream and 30 gm grated cheddar cheese. Cook thin crepes from the batter on a greased pan, and stuff with the mixture.

By Nishant Kumar Choubey, Corporate Chef, The Roseate

The goodness factor

This is a good combination of complex carbohydrates, protein and fibre.

By Kavita Devgan

Dal ka Cheela
Dal ka Cheela

Dal ka Cheela

Method

Add 30g of ‘moong dal’, 2 dry chilies, 1 tsp cumin powder, 1/4 tsp asafoetida powder and water. Mix well. Leave the mix overnight and make paste the next day. Add to the paste 10g grated ginger, 50g chopped coriander and salt to taste. Using the paste and 1 tsp olive oil, make cheela on a non-stick pan.

By Nishant Kumar Choubey, corporate chef, The Roseate, Delhi

The goodness factor

‘Moong dal’ is packed with fibre and delivers a good dose of protein.

By Kavita Devgan

Spinach Thepla
Spinach Thepla

Spinach Thepla

Method

Mix 200g raw shredded ‘palak’ (spinach), 50g flour, 10g green chilli, a pinch of turmeric and red chilli powder, 20g chopped garlic, 1g asafoetida and salt to taste. Knead and divide the dough into equal proportions and roll them into thin ‘theplas’. Cook on a non-stick pan with one teaspoon oil.

By Nishant Kumar Choubey, corporate chef, The Roseate, Delhi

The goodness factor

Spinach delivers high doses of vitamin K, calcium and magnesium.

By Kavita Devgan

Seviyan upma
Seviyan upma

Seviyan upma

Method

Heat a pan over medium flame and dry roast the 50g seviyan.Now heat 2 tbsp oil, add 1 tbsp mustard seeds, few curry leaves, 2 chopped green chillis and 10g grated ginger. After a few minutes add 2 chopped tomatoes, 75 ml water, and a pinch of turmeric. Add seviyan stirring constantly and cook till done. Add 1 tbsp lemon juice and finish with chopped coriander.

By Nishant Kumar Choubey, corporate chef, The Roseate

The goodness factor

This filling breakfast also provides a lot of fibre.

By Kavita Devgan.

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