Indian Style Scrambled Eggs

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.

Total Time
Prep Time
Cooking Time


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
4 large Eggs
1 Tbsp Fresh cilantro, chopped
1/4 tsp Kosher salt


  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 minutes. ADD tomato and jalapeño pepper; stir-fry 2 minutes 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 immediately.



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Nutritional Information

Makes 4 servings
Per Serving
  • 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

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0