Wednesday, September 17, 2014

Spinach Bread Toast

It is one of the healthiest as well as easiest breakfast to make. I used to make spinach omelettes in a similar process. This time i made bread toast which also came out well.

I used to prepare spinach masala and store it in refrigerator. So whenever needed i used to add eggs and make omelettes or bread toasts.


for spinach masala:

Spinach - 1 bunch
onion - 1 medium (finely chopped)
tomato - 1 small (remove the seeds and chop finely)
Green chilies - 2 (finely chopped) or red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
turmeric powder - a pinch
Pepper powder - a pinch
salt - as per taste
Oil - 2-3 tsp

for toast
Bread slices - 4 - 6
Eggs - 2
Milk- 1 tbsp
Ghee / cooking oil - 2 tsp


1. Clean spinach leaves and drain water completely.
2. In a pan heat oil and saute green chili and onion until it turns transparent.
3. Then add tomato and saute until they turn soft.
4. Add turmeric, coriander powder, salt, chili powder(avoid/adjust the quantity if green chilies are used) and saute until the raw smell leaves,
5. Now add the chopped spinach and cook until the masala mix together and excess water is observed.

Pepper powder can be added at last or while making omelettes.

To prepare toast:

1. Keep the bread slices ready to use.
2. In a bowl beat eggs, add required amount of spinach masala and mix well.
(for 2 eggs i prefer to add 3-4 tbsp of masala, but add as per your preference )
3. Heat  pan, and drizzle few drops of oil or ghee
4. Gently dip the bread slice in the beaten egg bowl on both sides and toast it in pan.
5. Make sure to flip both sides and cook well.

1. Using this spinach masala, you can prepare omelettes, just by adding eggs to it.
2. It can be added with dosa batter and you can prepare yummy and healthy spinach dosa.
3. Not sure about idlies, will test and update ;)
4. This masala mix can be prepared and stored in refrigerator for few days, to make the breakfast, quick as well as healthy.

Linking this recipe to #recipeoftheweek | A Mummy Too

No comments:

Post a Comment