Indian-Style Scrambled Eggs
Recipe courtesy of the American Egg Board.
1/2 cup finely chopped onion
1/2 teaspoon minced fresh ginger
1/4 teaspoon ground cumin
1 small tomato, chopped (1/2 cup)
1/2 to 1 teaspoon minced jalapeño or serrano pepper
4 large eggs
1 tablespoon chopped fresh cilantro
Salt, to taste
Whole wheat tortillas or Indian flat bread, warmed for accompaniment (optional)
- 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 with warm whole wheat tortillas or Indian flat bread, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 84; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 211mg; Total Carbs: 3g; Fiber: 1g; Protein: 7g; Sodium: 72mg.
Recipe and photograph courtesy of the American Egg Board.