Baked Cup Omelette

Ingredients

1 cup 3 Colors Capsicums (Bell Peppers)
1 cup Grated Carrots
½ cup Chopped Onions
6 nos Eggs
¼ cup Milk
Oil or Butter for Greasing
Few Bread Slices
Amul Cheese Grated
Salt and Pepper to Taste
Fresh Chopped Hara Dhania

Method

Pre heat oven for about 240 degrees. Grease a cup cake pans or ramekins.
Take a water bottle size tin cap and press cut the bread slices like small puris and keep it aside.
In a bowl add milk, eggs, seasoning, chopped hara dhania and whisk well and keep aside.
Chopped all the 3 capsicums to bite size pieces and mix it with grated carrots, onions and keep it aside.
Take the greased cup cake tray or ramekins and place 2 or 3 bread chips pressing down the bottom to set firm. Take spoon full of veggies and place it in the ramekins. Pour egg mixture in it.

GarNICHE with grated cheese, Sprinkle some pepper powder and...

Reduce the heat of oven at this point to 180 - 200 degrees and put the cups tray or ramekins to bake for 15 to 20 minutes or until egg is cooked.

Note: Baking procedure may vary according to your oven, please follow your oven manual.

Ramekins are cups to bake cup cakes.