Product to use
Garlic Chilli Paste
2 tbsp cooking oil
1 onion, thinly sliced
75g chestnut mushrooms, sliced
1 red bell pepper, thinly sliced
1 bunch of spinach
2 tssp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
6 to 8 eggs
1/4 cup milk
salt and pepper to taste
Gruyere or Parmesan cheese, grated
Pre-heat oven to 200C
In a bowl, beat the eggs then add the milk, Garlic Chilli Paste, parsley, salt and pepper.
In an oven-proof skillet, heat oil until hot but not smoking and saute the vegetables until tender. Season.
Pour in the egg mixture
Top with grated Gruyere or Parmesan cheese
Transfer the pan in the oven and cook for 10 to 15 minutes or until egg mixture is cooked.
This recipe is a great way to cook those vegetables that are lingering in your fridge. You can also use leftover stirfries to make this dish. Another recipe contributed by Dr Learned Gonzalez.