Recipe courtesy of Anjum Anand
Indian Scrambled Eggs
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 384
- Total Fat
- 36
- Saturated Fat
- 18
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 381
- Sodium
- 433
- Total: 19 min
- Prep: 10 min
- Cook: 9 min
Ingredients
1 teaspoon vegetable oil
Knob butter
2 tablespoons finely chopped onion
1/2 small tomato, chopped
1/4 green chile or pinch red chile powder, seeded and sliced, optional
2 eggs, beaten
1 tablespoon chopped fresh cilantro leaves
Kosher salt
Directions
- Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
- Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.
Cook’s Note
If you are a die-hard spice fan, try adding a pinch of garam masala.