Indian Scrambled Egg
Add a vibrant twist to your breakfast or brunch lineup with this flavorful Indian Scrambled Egg recipe! Infused with aromatic spices like turmeric, cumin, and coriander, and bursting with the freshness of chopped onions, tomatoes, green chilies, and cilantro, this dish transforms ordinary eggs into an irresistible, savory delight. The addition of ginger garlic paste enhances the rich, warming flavors, while the soft, fluffy texture of the scrambled eggs makes it a comforting yet exciting meal. Ready in just 20 minutes, this quick and easy Indian-style breakfast pairs perfectly with buttery toast, warm roti, or as a protein-packed filling for wraps. A must-try for anyone who loves bold spices and hearty flavors in their morning meal!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 1 small, finely chopped Green chili
- 1 teaspoon Ginger garlic paste
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Cilantro (fresh coriander leaves)
- 2 tablespoons Vegetable oil
Instructions
Crack the eggs into a medium-sized bowl and whisk them well with a pinch of salt until light and frothy. Set aside.
Heat the vegetable oil in a non-stick pan or skillet over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it turns translucent.
Add the chopped green chili and ginger garlic paste to the pan. Cook for another 1-2 minutes until the raw smell of ginger and garlic disappears.
Stir in the chopped tomato and cook for 3-4 minutes until it softens and the mixture becomes slightly mushy.
Add the turmeric powder, red chili powder, ground cumin, and ground coriander to the pan. Stir well and let the spices bloom for 1 minute.
Lower the heat slightly and pour in the whisked eggs. Allow the eggs to sit for a few seconds without stirring so they start to set.
Gently fold the eggs into the vegetable and spice mixture, stirring constantly to scramble the eggs without overcooking them. Cook until the eggs are soft but fully cooked, about 2-3 minutes.
Turn off the heat and sprinkle chopped cilantro over the scrambled eggs. Mix gently to combine.
Serve the Indian Scrambled Egg hot with toasted bread, roti, or as a filling for wraps or sandwiches.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 938 mg | 20% | |
*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.
