Indian Scrambled Egg
Recipe: #15395
November 01, 2014
Categories: Breakfast, Eggs, Vegetarian, Fresh Tomatoes, Spices, more
"From our local/state paper and their seven recipes in seven days feature."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (244.9 g)
- Calories 315.3
- Total Fat - 17.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 520.8 mg
- Sodium - 341.7 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 2.2 g
- Sugars - 3 g
- Protein - 20.7 g
- Calcium - 111 mg
- Iron - 4 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.
Step 2
Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.
Step 3
Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.
Tips
No special items needed.
2 Reviews
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