Spiced Jugni Oats with Sun-Dried Tomato and Egg
Fuel your mornings or energize your afternoon snacking with this unique combination of hearty oats with exotic Indian spices, sun-dried tomatoes, and a perfectly cooked egg. In the Spiced Jugni Oats with Sun-dried Tomato and Egg, we serve it up warm, with a burst of bold Indian flavors, making it a healthy and filling dish perfect for any eggiterian. Whether you are on a health kick or simply looking for a comforting bowl of goodness, this flavorful and unique medley promises to be both satisfying and nutritious, without boosting your daily calorie count. Give this protein-packed, fiber-rich dish a try and enjoy a taste of India, anytime within just 100 calories!
Recipe
You’ll need:
1/4 cup of Oats – 75 Calories
1 Sun-Dried Tomato (finely chopped) – 6 Calories
1 Boiled Egg White – 17 Calories
2 grams of Garam Masala
1 gram of Turmeric
2-3 fresh Curry Leaves
5 grams of Mustard Seeds
Salt to taste
1 teaspoon Olive Oil – 40 calories (we only count half as some will remain in the pan)
Steps for making:
Boil oats in water along with a pinch of salt till they are fluffy and cooked. Drain the water and keep the oats aside for a while. Now, heat a non-stick pan over medium heat, add oil and mustard seeds, allow them to crackle. Add curry leaves and sun-dried tomatoes to the pan, sauté until the tomatoes are soft and oil starts separating. Sprinkle turmeric and garam masala to the pan and mix well. Finally, add the boiled egg white to the pan and sauté for a minute. Add the cooked oats into the pan, blend them well with the spices, egg-white, and tomatoes. Cook for another 2 minutes, stirring occasionally. Your Spiced Jugni Oats with Sun-Dried Tomato and Egg is ready, serve it warm!
(Note: You can garnish with fresh coriander leaves for an extra refreshing burst of flavor. Remember, the calories for the garnishing is not included in the total calories, consider it while preparing the dish.)
