1. Put a pan on medium flame. 2. Pour in boiling hot water{4 cups}. 3. Add carrot, potato and peas. 4. Boil for 2 minutes and then drain. 5. Refresh with cold water and keep aside. 6. Heat butter in a large non-stick pan. 7. Add onion and stir-fry on high flame for 1 minute. 8. Then, toss in the mushrooms and saute till light brown. 9. Add carrot, potato, peas and corn niblets. 10. Mix and then add salt, cream, milk and cheese. 11. Cook for 5 minutes or till well mixed. 12. In a bowl, toss in breadcrumbs, parsley and red chilli flakes. 13. Mix well and keep aside. 14. Preheat oven to 200C. 15. Put the veggies in a baking dish. 16. Sprinkle three-fourth of the breadcrumb mixture over it. 17. Break eggs,one at a time, on the veggies. 18. Sprinkle with the remaining breadcrumb mixture. 19. Bake at 200C for 10 minutes. 20. Serve hot. 21. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
