Lunchbox/স্কুল টিফিনের চিজি এগ টোস্ট রেসিপি

Ingredients

• 2 large Eggs (room temperature)
• 0.25 cup Onion (finely chopped)
• 0.25 cup Green Capsicum (diced small)
• 0.25 cup Yellow Capsicum (diced small)
• 0.25 cup Red Capsicum (diced small)
• 0.25 teaspoon Salt (or to taste)
• 1 teaspoon Butter (for greasing pan (can use ghee or olive oil))
• 4 slices Bread (white sandwich bread)
• 4 slices Cheese (mild cheddar or processed cheese; can grate ½ cup)
• 0.25 teaspoon Chili Flakes (adjust to spice level)
• 0.25 teaspoon Oregano (dried)

Instructions

1. Prepare vegetables

   Finely chop the onion and dice the green, yellow, and red capsicums into small pieces.

   Time: PT5M

2. Beat eggs with salt

   In a mixing bowl, crack the eggs, add a pinch of salt, and whisk until slightly frothy.

   Time: PT2M

3. Combine vegetables with eggs

   Add the chopped vegetables to the beaten eggs and stir until evenly distributed.

   Time: PT2M

4. Heat pan and add fat

   Place the skillet over medium heat and melt the butter (or ghee/olive oil).

   Time: PT2M

   Temperature: medium heat

5. Arrange bread slices

   Lay the four bread slices flat in the hot skillet, overlapping slightly to create a base.

   Time: PT1M

6. Add egg‑vegetable mixture

   Spoon about 2 tablespoons of the egg‑vegetable mixture onto each bread slice, spreading gently so it stays within the bread edges.

   Time: PT2M

7. Top with cheese

   Place one slice of cheese (or 2 tablespoons grated cheese) on each egg‑topped bread.

   Time: PT1M

8. Season

   Sprinkle chili flakes and dried oregano evenly over all pieces.

   Time: PT30S

9. Cover and steam

   Cover the skillet with a tight‑fitting lid or a steamer pot, reduce heat to low, and let steam for 5 minutes until the egg sets and the cheese melts.

   Time: PT5M

   Temperature: low heat

10. Serve

    Slide the cheesy egg toasts onto a plate and serve warm.

    Time: PT30S

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

18g

Fiber

3g