Indian Scrambled Egg
Created by ImPat on November 1, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Recipe #15395
Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 teaspoon chili, fresh red or to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 10 large eggs
- Salt (freshly ground to taste)
- Pepper (freshly ground to taste)
- 2 fresh tomatoes (skinned seeded and roughly chopped)
- 1/2 cup coriander (cilantro leaves roughly chopped)
- 4 flat bread (warmed through or grilled)
How to Make
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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.
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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.
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Step 3: Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.
Nutritional Facts
- 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