By Dhanishya Vadlamudi
Crack the eggs into a bowl, add salt, pepper, turmeric, and cumin. Beat the eggs well until the mixture is frothy.
Heat the vegetable oil in a non-stick pan over medium heat.
Add chopped onion and sauté for 1-2 minutes until they turn translucent.
Add the chopped tomato and green chili to the pan. Cook for another 1-2 minutes until the tomato softens.
Pour the egg mixture into the pan. Stir gently with a spatula, scrambling the eggs as they cook. Continue stirring until the eggs are fully cooked but still soft and fluffy, about 2-3 minutes.
Fold in the chopped cilantro for a burst of freshness.
Serve the scrambled eggs hot with one slice of whole-wheat toast on the side.
Complete the meal with a small orange or 1/2 cup of berries for a refreshing complement to the spices.
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By Dhanishya Vadlamudi
This Breakfast Indian Quick Meals recipe is ready in 15 minutes and features large eggs, vegetable oil, chopped onion and other delicious ingredients. Contains 300 calories total.
Crack the eggs into a bowl, add salt, pepper, turmeric, and cumin. Beat the eggs well until the mixture is frothy.
Heat the vegetable oil in a non-stick pan over medium heat.
Add chopped onion and sauté for 1-2 minutes until they turn translucent.
Add the chopped tomato and green chili to the pan. Cook for another 1-2 minutes until the tomato softens.
Pour the egg mixture into the pan. Stir gently with a spatula, scrambling the eggs as they cook. Continue stirring until the eggs are fully cooked but still soft and fluffy, about 2-3 minutes.
Fold in the chopped cilantro for a burst of freshness.
Serve the scrambled eggs hot with one slice of whole-wheat toast on the side.
Complete the meal with a small orange or 1/2 cup of berries for a refreshing complement to the spices.
Calories per Serving: 300
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