By Khichdi for dinner means breakfast can be just as unhurried — the kitchen does not require an occasion, and neither does a good meal. These are the vegetarian breakfast ideas I return to on the ordinary mornings, the ones that don’t announce themselves, the ones that just need to be eaten before everyone scatters. They belong to the same logic as the sambar and the rasam: keep it simple, keep it going, let the food do its steady work.
Vegetarian Breakfast Ideas
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 1 cup rolled oats
- 2 cups water or whole milk
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- Salt to taste
- 4 large eggs
- 1 tablespoon neutral oil or ghee
- 1 medium tomato, diced
- 1/2 small onion, finely chopped
- 1 green chili, finely sliced (optional)
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup plain yogurt, for serving
- Fresh fruit or sliced banana, for serving
Instructions
- Cook the oats. Bring water or milk to a gentle boil in a small saucepan. Stir in oats, turmeric, cumin, and a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, for 5–7 minutes until thickened to your liking.
- Soften the vegetables. While the oats cook, warm oil or ghee in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add tomato and green chili if using; cook another 2 minutes until the tomato breaks down slightly.
- Scramble the eggs. Push the vegetables to one side of the skillet. Crack eggs into the open space, season with salt, and scramble gently, folding them into the vegetables as they set. Cook until just done, about 2–3 minutes. Remove from heat and stir in cilantro.
- Plate and serve. Spoon savory oats into bowls, top with the egg and vegetable scramble. Add a dollop of yogurt alongside and fresh fruit to finish. Serve immediately.
Nutrition (per serving)
Calories: 245 | Protein: 12g | Fat: 10g | Carbs: 26g | Fiber: 3g | Sodium: 210mg