Indian-Style Scrambled Eggs

Indian-Style Scrambled Eggs
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Indian-Style Scrambled Eggs

Spice up your breakfast by adding ginger, cumin, jalapeno or serrano peppers, and cilantro to your scrambled eggs.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Indian-Style Scrambled Eggs

CaloriesCalories

84 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

1g Per Serving
×
Calories 84
Total Fat 4.8 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.8 g
Cholesterol 186 mg
Sodium 193 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 2 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
1 fat, 1 lean meat

Ingredients

Servings  4  

  • 1/2 cup finely chopped onion
  • 1/2 teaspoon minced, fresh ginger
  • 1/4 teaspoon ground cumin
  • 1 small tomato, chopped (about ½ cup
  • ½ to 1 tsp minced jalapeno or serrano pepper
  • 4 eggs
  • 1 tablespoon chopped, fresh cilantro
  • 1/4 teaspoon Kosher salt

Directions

Tip: Click on step to mark as complete.

  1. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion, ginger and cumin; stir-fry until onion is just softened, about 2 minutes. Add tomato and jalapeño pepper; stir-fry 2 minutes longer.
  2. Beat eggs, cilantro and salt in medium bowl until blended. Pour over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Serve immediately.

 

Spice up your breakfast by adding ginger, cumin, jalapeno or serrano peppers, and cilantro to your scrambled eggs.

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Indian-Style Scrambled Eggs

CaloriesCalories

84 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

1g Per Serving
×
Calories 84
Total Fat 4.8 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.8 g
Cholesterol 186 mg
Sodium 193 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 2 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
1 fat, 1 lean meat

Ingredients

Servings  4  

  • 1/2 cup finely chopped onion
  • 1/2 teaspoon minced, fresh ginger
  • 1/4 teaspoon ground cumin
  • 1 small tomato, chopped (about ½ cup
  • ½ to 1 tsp minced jalapeno or serrano pepper
  • 4 eggs
  • 1 tablespoon chopped, fresh cilantro
  • 1/4 teaspoon Kosher salt

Directions

Tip: Click on step to mark as complete.

  1. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion, ginger and cumin; stir-fry until onion is just softened, about 2 minutes. Add tomato and jalapeño pepper; stir-fry 2 minutes longer.
  2. Beat eggs, cilantro and salt in medium bowl until blended. Pour over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Serve immediately.