Spice up your breakfast with this delicious Indian scrambled egg dish, a simple way to jump start your day.
1 Tbsp (15 mL) vegetable oil
2/3 cup (160 mL) finely chopped onion
2/3 cup (160 mL) chopped tomato
1 tsp (5 mL) grated fresh ginger
1 green chili, minced (or to taste)
1/2 tsp (2 mL) each: ground cumin, turmeric
Salt and pepper, to taste
1 Tbsp (15 mL) finely chopped cilantro or parsley
Heat oil in large nonstick skillet over medium heat. Cook onion until soft, stirring frequently, about 6 minutes. Stir in tomato, ginger, chilies, cumin, and turmeric; cook 2 minutes. Whisk eggs lightly in medium bowl; season with salt and pepper. Stir eggs into tomato mixture; add half of the cilantro. Cook, stirring until soft, thick curds form. Serve immediately, topped with remaining cilantro.
Kick up the heat of this dish by adding more green chilies.
Each serving contains: 200 calories; 13 g protein; 17.5 g total fat (3.5 g sat. fat); 7 g carbohydrates; 1 g fibre; 180 mg sodium
source: "Egg-stra! Egg-stra!", alive #315, Janury 2009
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