To make Egg and Veggies Chila, start by beating the eggs in a bowl until well mixed. Then, add grated or finely chopped mixed vegetables, salt, and black pepper, stirring until combined. Heat oil in a non-stick pan over medium heat, pour a ladleful of the mixture into the pan, and cook for 3-4 minutes until the bottom is golden brown. Flip the chila and cook for another 2-3 minutes until fully cooked. Repeat with the remaining mixture.

Egg and Veggies Chila contains eggs, making it suitable for those who follow an ovo-vegetarian diet. However, it is not suitable for strict vegetarians or vegans. If you're looking for a vegan alternative, you can try substituting the eggs with a mixture of chickpea flour and water to create a similar batter.

You can customize Egg and Veggies Chila by substituting the mixed vegetables with any of your favorites, such as spinach, bell peppers, or zucchini. If you want to reduce cholesterol, consider using egg whites instead of whole eggs. Additionally, you can use olive oil or ghee instead of regular cooking oil for added flavor.

To store leftover Egg and Veggies Chila, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each chila to prevent sticking. They can be reheated in a pan or microwave when you're ready to enjoy them again.

Egg and Veggies Chila pairs wonderfully with a side of yogurt or raita for a refreshing contrast. You can also serve it with a spicy chutney or salsa for added flavor. For a complete meal, consider serving it alongside a salad or some whole grain bread.