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Using left over noodles and vegs reduces the preparation time, hence it becomes a convinient,easy to cook and nutritious breakfast/tiffin item for working women.
the vegs can be substituted with any other vegs,chicken shreads,sausages etc as per the taste of the individuals.
- Cook the noodles along with taste maker.
- Sauté peas and carrot with 1 tbsp of oil and 1/2 tsp pepper till done.
- Beat the eggs with 1/2 tsp pepper pwd and salt.
- Heat a non stick pan and rub a little oil.
- Pour 1/2 an egg on the pan, put 1/4 of the noodle on it and top it with a little of the sautéed veg and pour the other half of the egg and cook on a low flame.
- When the bottom becomes golden brown and begins to leave the pan, turn the omelet.
- Cook till both the sides are golden brown,garnish it with a little grated cheese and serve hot with tomato/chili sauce.
This recipe was contributed by lizjoss on 01 Nov 2001
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