This is Indian scrambled eggs made the healthy way! You will be amazed that just a few tweaks and spices added to a traditional scrambled egg recipe can produce this healthy, top weekend breakfast recipe. Tantalise the taste buds, and try something different!
I mentioned in my previous recipe, the Baked Sweet Potato with Feta and Orange one that, I’m currently volunteering at the Glasgow 2014 Commonwealth Games and that has meant I have had to severely curtail my cooking activities temporarily over the 2 weeks the event is held.
But, I have managed to do this Indian scrambled eggs recipe for you. As well as some photographs from my volunteering time.
So, yesterday, or rather last night, it was the official opening ceremony of the games, of which I was lucky enough to be one of the volunteers. My role was inside the stadium ushering people to their seats. It was a fantastic event and seen by over 40,000 spectators from within the stadium. Here are just a few pictures that were the best ones’ I could take when you’re only able to take on your mobile!
Yes, that’s me, lol, the one who writes all this stuff! 🙂
Well you can’t have a HUGE party in Scotland without drums and tartan! Or the lack of it 🙂
Usually the Jock Stein stand at Celtic Park is for football, but at the moment it’s taken over for the hosting of the Commonwealth Games Opening Ceremony.
Looking towards the main stage which became the biggest ever TV before the party began.
Rod Stewart. Who else could get away with wearing a silver suit at that age? Go Rod!!
A big welcome to Glasgow and welcome to Scotland to everyone!
Anyway, there’s more to come as I go to the Hampden Park Athletic stadium from Sunday to perform my next set of volunteering there.
But, let’s get right onto the Indian scrambled egg recipe now……
Indian scrambled eggs are one of my favourite weekend breakfasts. I’m a bit of a stickler with my routine during the week and mainly stick to my porridge or scrambled egg whites depending on what workout routine I’ve followed. So, this makes for a really nice and different scrambled egg option for Saturday or Sunday mornings.
Use 4 eggs and a large tomato for 2 people but keep the rest of the quantities the same. I’ve assembled everything in bowls in my recipe list, as I do with recipes when I want to make them as quick and as simple as possible.
- Low calorie oil spray
- Small dish ½ tsp. cumin seeds
- Bowl 1 – 1 medium diced onion
- Bowl 2 – 1 tbsp. ginger and garlic paste*, 1 chopped medium tomato, 2 finely chopped small green chillies, ½ tsp. salt, 1 tsp. turmeric
- Bowl 3 – 3 beaten eggs
- Small dish – 1 tsp. finely chopped fresh coriander
- Have a freshly boiled kettle of water ready to the side.
- Spray the bottom of a non-stick frying pan with 5 sprays of the oil spray. Turn the heat up high until the spray begins to bubble on the surface of the pan, and then turn down the heat to a medium heat.
- Add the cumin seeds and move them about in the pan to toast them and then add a splash of hot water.
- Add the diced onion and stir constantly, for about 5 minutes, until it is softened adding drops of hot water if it sticks to the bottom of the pan.
- Add all the contents from the 2nd bowl, the ginger and garlic paste, chopped tomato, green chillies, salt and turmeric to the pan. Stir constantly for 2 – 3 minutes adding drops of hot water if the mixture sticks to the bottom of the pan.
- Add the beaten eggs and cook, stirring constantly until the eggs are scrambled and cooked.
- Remove from the heat, garnish with the fresh coriander and serve.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
I quite like my Indian scrambled eggs served with some rye crisp breads or a piece of wholemeal toast. The choice is yours!
I noticed when researching the origins of Indian scrambled eggs online that the regions of India have different variations of this, so I’ve taken note of that for future potential postings!