Low Sodium Egg Bhurji
Discover the vibrant flavors of this Low Sodium Egg Bhurji, a nutritious twist on the classic Indian scrambled eggs dish. Perfect for those seeking healthy yet flavorful options, this recipe swaps heavy seasoning for fragrant spices like turmeric, red chili powder, and freshly grated ginger, complemented by garlic and lime juice for a zesty finish. Packed with protein from fluffy eggs and fresh vegetables like tomatoes, green bell peppers, and onions, this bhurji is quick to prepare, taking just 25 minutes from start to finish. Garnished with fragrant cilantro and served with whole wheat bread or wraps, it’s a wholesome, low-sodium delight that’s ideal for breakfast, lunch, or dinner. Indulge in a guilt-free, savory meal that’s as satisfying as it is healthy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 1 small, finely chopped Green bell pepper
- 1 small, finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon Lime juice
- 2 cloves, minced Garlic
- 0.5 inch piece, grated Ginger
Instructions
Crack the eggs into a bowl and beat them until they are generously mixed, then set aside.
Heat 2 tablespoons of olive oil over medium heat in a non-stick pan.
Add the finely chopped onion and sauté for 3-4 minutes, until the onion becomes translucent.
Add the minced garlic and grated ginger to the pan, and cook for another 2 minutes, stirring frequently.
Stir in the chopped green chili and green bell pepper, cook for 2 more minutes.
Add the finely chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture, about 3 minutes.
Sprinkle turmeric powder and red chili powder into the mixture, stir well to combine.
Pour in the beaten eggs and gently stir, folding the eggs with the vegetable mixture, until cooked to your preference, about 3-4 minutes.
Season with ground black pepper, adjusting according to taste, and stir in the chopped cilantro.
Remove from heat and add a splash of lime juice for a fresh kick.
Serve the Egg Bhurji hot with whole wheat bread or as a filling in wraps.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 209 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1437 mg | 31% | |
*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.
