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.
Indian-Style Scrambled Eggs
Calories84 Per Serving
Protein7g Per Serving
Fiber1g Per Serving
|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|
|Total Carbohydrate||3 g|
|Dietary Fiber||1 g|
|Added Sugars||0 g|
1 fat, 1 lean meat
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
1 tablespoon chopped, fresh cilantro
1/4 teaspoon Kosher salt
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.
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.