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Indian-Style Scrambled Eggs
Courtesy of The incredible edible egg™
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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+ 1/2 c. finely chopped onion
+ 1/2 tsp. minced fresh ginger
+ 1/4 tsp. ground cumin
+ 1 small tomato, chopped (1/2 c.)
+ 1/2 - 1 tsp. minced jalapeno or serrano pepper
+ 4 eggs
+ 1 Tbsp. chopped fresh cilantro
+ salt
What to do:
1. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion, ginger and cumin; stir-fry until onion is just softened, about 2 min. Add tomato and jalapeņo pepper; stir-fry 2 min. longer.
2. Beat eggs, cilantro and salt in medium bowl until blended. Pour over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking -pulling, lifting and folding eggs -until thickened and no visible liquid egg remains. Do not stir constantly.

* Serve with warm whole wheat tortillas or Indian flat bread.

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Nutritional information:
Calories: 84;   Total Fat: 5g;   Saturated Fat: 2g;   Cholesterol: 211mg;   Total Carbs: 3g;   Fiber: 1g;   Protein: 7g;   Sodium: 72mg;