Ingredients:

• Boneless Chicken (boiled and cut into strips) – 1 kg
• Mushrooms and baby Corn (cut into roundels)- 250 g
• Cauliflower (cut into florets)- 250 g
• Garlic – (5 pods, finely chopped)
• Fresh Red Chillies – finely chopped – 4
• Capsicum – cut into juliennes- 2
• French beans and Carrots – cut into juliennes – 100 g each
• 2- Tomatoes – cut into thick roundels
• Oregano – 1 tsp
• Butter- 100 g
• eggs – 6
• 1 cup – grated cheese
• Fresh Parsley – for garnishing
• Worcester sauce – to taste

Method:

1. In a thick-bottomed vessel, heat the butter and add the finely chopped garlic and red chillies. Saute for about 2 mins until golden.
2. Add vegetables saute on a high flame until it is semi-cooked and crunchy.
3. Then add chicken strips and saute for another 3 to 5 mins on a high to medium flame.
4. Add salt and pepper, oregano and Worcester sauce to taste.
5. In a large bowl, whisk the eggs with a little milk and add to it the grated cheese.
6. Lower the flame and add cheese and eggs mixture to it. Spread evenly.
7. Garnish with chopped parsley and roundels of tomato.
8. Simmer and cover the vessel with a lid and cook until the cheese melts and the eggs are firm.
9. Serve with garlic bread and soup.

Recipe courtesy of Kaajal Tanveer Noorani