Ingredients with Measurements:
- 6 eggs
- 1/2 cup chopped spinach
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. In a non-stick skillet, melt the butter over medium heat.
3. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
4. Add the chopped spinach to the skillet and cook until wilted.
5. Pour the egg mixture over the spinach and onion mixture in the skillet.
6. Sprinkle the shredded cheese over the top of the egg mixture.
7. Cover the skillet and cook for 10-12 minutes or until the eggs are set and the cheese is melted.
8. Remove the skillet from the heat and let it cool for a few minutes.
9. Cut the khagina into slices and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 3g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can substitute the spinach with any leafy green vegetable.
Variations:
- You can add diced tomatoes or bell peppers for extra flavor.
- You can add cooked bacon or sausage for a meatier version.
Tips and tricks:
- Make sure to whisk the eggs well to ensure a fluffy texture.
- Use a non-stick skillet to prevent the khagina from sticking to the pan.
- Don't overcook the khagina to prevent it from becoming dry.
Storage instructions:
- Store leftover khagina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the khagina in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the khagina on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of toast or crusty bread.
Suggested side dishes:
- Fresh fruit salad
- Roasted potatoes
Troubleshooting advice:
- If the khagina sticks to the pan, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure to cook the khagina until the eggs are fully set to prevent any risk of foodborne illness.
Food history:
- Khagina is a popular dish in Pakistani and Indian cuisine.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the khagina for breakfast or brunch.
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Region: Pakistani