Egg-Chicken-Veggie Scramble.

It's been so long since I last posted. The weather in Seattle is getting colder by the day and my hubby and baby were totally under it. They are still recovering from the bad cold. So you can imagine how busy I would be although I escaped the cough and cold.
Ok, so here is one more kid- friendly recipe, adults love it too.

Ingredients:

1. Ground Chicken -1/2 pound.
2. Eggs - 2.
3. Onion - 1 finely chopped.
4. Tomato - 1 large finely chopped.
5. Carrot - 1finely chopped.
6. Other vegetables that can be used: peas, string beans, cabbage, cauliflower.
7. Garlic Paste - 1/2 Tsp.
8. Ginger paste - 1/2 Tsp.
9. Cumin powder - 3/4 Tsp.
10. Coriander Powder - 1 Tsp.
11. Salt - according to taste.
12. Cooking Oil - I use coconut oil

Process:

• In the ground chicken add ginger paste, garlic paste, cumin & coriander powder, salt and mix thoroughly.
• Scramble 2 eggs+salt in a pan and keep separately.
• In a pan heat cooking oil of your choice.
• Add the chopped onion and fry till they are translucent.
• Add the chopped tomato and fry for sometime.
• Add the carrots and let cook for 1 min on medium heat.
• Now add the ground chicken mixture in parts in thin patty like shapes to the fried veggies.
• You might need to add some extra salt.
• Let the ground chicken cook and with the veggies for 7-10 minutes over medium flame/ till cooked.
• Cover if needed.
• When the chicken is cooked, remove from heat.
• Add the scrambled egg and mix thoroughly.
• Serve hot with some Tomato Ketchup.

The above quantity will be enough for 2 servings. You can always add as much veggies as you want.