STEP 1/10
- Ingredients preparation
I used cooked chicken breast.
STEP 2/10
Sprinkle baking soda and cut the top of the sweet pumpkin that washed the surface well with a brush to make a lid. *It's nutritionally better if you eat the skin, too
STEP 3/10
Put the sweet pumpkin in a sanitary bag, microwave it for 4 minutes, and heat it for another 4 minutes. You can adjust the time according to the size of the pumpkin.
STEP 4/10
In the meantime, cut the carrot, onion, saesongi mushroom, chicken breast into small pieces.
STEP 5/10
Break the egg into a bowl to remove the string and mix well with salt and pepper.
STEP 6/10
Preheat the oven to 180C,
Scoop out the filling of the ripe pumpkin with a spoon.
STEP 7/10
Mix 4 evenly in an empty space of sweet pumpkin and fill it in about half and pour 80% of the egg water.
STEP 8/10
Add mozzarella cheese to the rest.
STEP 9/10
Place the covered sweet pumpkin in the preheated oven and bake for 10 minutes. If you poke it with chopsticks and check, the cheese will melt well and the eggs will not be cooked. Turn it in the microwave for another 5 minutes and cook the egg water
STEP 10/10
It's really hot, so take it out carefully and cut it into 8 pieces with a knife. I've done four and six. Eight is the prettiest like a flower-like~^-^ Sprinkle parsley powder on top of it. Finish
About 300kcal for 2 pieces of sweet pumpkin!
You can use cold veggies of different colors in moderation. Beat in the yolk with a toothpick and heat to add the eggs. It's not an oven, but an F is good. Ham bacon spam is a good option instead of chicken breast.