Curried Egg Scramble
Elevate your breakfast routine with this flavorful Curried Egg Scramble, a vibrant twist on traditional scrambled eggs that's ready in just 20 minutes. Featuring a fragrant blend of ground turmeric, cumin, and coriander, this dish combines the creamy richness of softly scrambled eggs with the savory warmth of sautéed onions, garlic, and fresh ginger. Bursting with the color and freshness of cherry tomatoes, baby spinach, and optional green chili for a spicy kick, this recipe is as nutritious as it is satisfying. Perfect for a quick breakfast, brunch, or light dinner, serve it over toasted bread, with flatbread, or alongside fluffy rice for a wholesome meal. With its aromatic spices and simple preparation, this Indian-inspired scrambled egg recipe is a must-try for those craving bold flavors in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter or neutral cooking oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 1 small, finely chopped (optional) green chili
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 6 halved cherry tomatoes
- 1 cup baby spinach
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, and whisk them together until well combined. Set aside.
Heat the butter (or oil) in a non-stick skillet over medium heat until melted and hot.
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and optional green chili. Cook for another 1-2 minutes until fragrant.
Add the ground turmeric, cumin, and coriander to the skillet. Stir the spices into the onion mixture and cook for 30 seconds to toast the spices.
Add the halved cherry tomatoes and baby spinach to the skillet. Sauté for 1-2 minutes, just until the spinach wilts and the tomatoes soften slightly.
Pour the whisked eggs into the skillet. Allow them to set slightly for 15-20 seconds, then gently stir with a spatula, pushing and folding them from the edges towards the center.
Season the eggs with salt and black pepper. Continue to cook the eggs, stirring occasionally, until they are softly scrambled and cooked to your desired doneness.
Remove the skillet from the heat and garnish the curried egg scramble with fresh cilantro, if using.
Serve immediately, either on its own or with toasted bread, flatbread, or rice.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
