YOUR SOLIN GENERATED RECIPE
Paneer Scramble with Zucchini and Mushrooms
Enjoy a savory and satisfying breakfast scramble featuring creamy paneer paired with tender zucchini, earthy mushrooms, and a hint of crisp baby corn, all lightly sautéed in olive oil with aromatic spices for a fresh, nutritious start to your day.
INGREDIENTS
120 grams Paneer
1/2 medium Zucchini (~80g)
1 cup Mushrooms (~80g)
1/2 cup Baby Corn (~50g)
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Crush or crumble the paneer into bite-sized pieces using your hands or a fork.
Wash the zucchini, mushrooms, and baby corn. Dice the zucchini and slice the mushrooms, and if needed, cut the baby corn into smaller pieces.
Heat the teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced zucchini and sliced mushrooms, and sauté for 2-3 minutes until they begin to soften.
Mix in the baby corn and continue to sauté for an additional 2 minutes until all vegetables are tender but still have a slight crunch.
Add the crumbled paneer to the skillet. Stir gently to combine with the vegetables.
Season with salt and pepper to taste, and cook for another 2-3 minutes, stirring occasionally, until the paneer is heated through and lightly golden.
Serve immediately while hot and enjoy your protein-packed, veggie-loaded breakfast scramble.