Indian Style Scrambled Eggs
Break your breakfast routine with these spicy scrambled eggs. Ginger, cumin and hot peppers bring a new range of flavors to this morning classic.
|1/2 cup||Onion, finely chopped|
|1/2 tsp||Fresh ginger, minced|
|1/4 tsp||Cumin, ground|
|1 small||Tomato, chopped (about 1/2 cup)|
|1/2 to 1 tsp||Jalapeno or serrano pepper, minced|
|1 Tbsp||Fresh cilantro, chopped|
|1/4 tsp||Kosher salt|
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 minutes. ADD tomato and jalapeño pepper; stir-fry 2 minutes longer.
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 immediately.
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- Calories: 84
- Fat: 4.8g
- Saturated Fat: 1.6g
- Trans Fat: 0g
- Mono Fat: 1.8g
- Poly Fat: 1g
- Cholesterol: 186mg
- Sodium: 193mg
- Carbohydrate: 3.2g
- Fiber: 0.7g
- Sugars: 1.6g
- Added Sugar: 0g
- Protein: 7g
Vegetable: 0.25 cup