Your Ten minutes breakfast recipe for a Healthy Breakfast.
Your Ten minutes breakfast recipe for a Healthy Breakfast with Vermicelli with Baby Corns Spring Onion and Capsicum. Come winters and you have a plethora of options for vegetables but the same old routine of stuffed Paranthas also needs a break! And if you love to indulge in winter veggies rather than heavy oil food, I have just the option for you. Also, a home with kids definitely needs something quick, easy and interesting snacking for them. So, here’s another recipe from my stock on Vermicelli which everyone can enjoy immensely even with some greens in it.
What you need (ingredients) serves four
Boiled Vermicelli (1 cup)
Capsicum (half)
Spring onions with its leafy top (2)
Baby corns at least (8-10)
Garlic crushed (2)
Oregano seasoning
Fresh coriander leaves or parsley
Salt to taste
Vegetable/Soya/ Sunflower/Olive oil for sauté
How to go about (recipe)
Heat two-three tablespoons of oil in the pan
Cut baby corns in half and then slice through each part in four (should look long not round) and add to the heated oil. Simmer the flame and let it go golden brown.
Cut Spring Onions through its green leafy part till the bulb and after a minute add them to pan with corns.
Let it sauté for another one minute and add crushed garlic. Be careful to not cook on a high flame. Resistance is the key to this recipe. A slow flame can also give you fast cooking!
Add capsicum (sliced into equal length as baby corns) and sauté for one more minute and then add oregano seasoning and salt.
Add fresh parsley or coriander leaves. Turn a bit and then add boiled vermicelli.
Mix it all well, if the vermicelli is freshly boiled then close the burner or if it’s cold, then half a minute of tossing on low flame before closing it.
Serve the Vermicelli along with some crispy Nachos and dip to make it look irresistible!
