Indian Scrambled Eggs
Indian scrambled egg are an alternative and healthy take on the far eastern variation of traditional scrambled eggs.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- Low calorie oil spray
- 1/2 tsp cumin seeds
- 1 medium onion, diced
- 1 tbsp ginger and garlic paste*
- 1 medium tomato, chopped
- 2 green chillies, finely chopped
- 1/2 tsp salt
- 1 tsp turmeric
- 3 eggs, beaten
- 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 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.
*If you don't have ginger and garlic paste, a finely chopped garlic clove and similar sized grated piece of fresh ginger would do to substitute.
Calories: 315kcal | Carbohydrates: 23.5g | Protein: 22.5g | Fat: 15.1g | Saturated Fat: 4.9g | Cholesterol: 558mg | Sodium: 1393.8mg | Fiber: 5.5g | Sugar: 10.4g | Vitamin A: 1700IU | Vitamin C: 55.3mg | Calcium: 150mg | Iron: 5.4mg