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Indian-Style Scrambled Eggs

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Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings

What You Need

1/2	cup finely chopped onion
1/2	tsp. minced fresh ginger
1/4	tsp. ground cumin
1	small tomato, chopped (1/2 cup)
1/2 to 1	tsp. minced jalapeño OR serrano pepper
4	EGGS
1	Tbsp. chopped fresh cilantro
	Salt

Here’s How

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.

Enjoy

SERVE with warm whole wheat tortillas or Indian flat bread.

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Nutrition Information

Per Serving

Excellent Source: choline

Good Source: protein

calories: 84
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 211mg
sodium: 72mg
carbohydrates: 3g
dietary fiber: 1g
protein: 7g
vitamin A: 437.5IU
vitamin D: 17.5IU
folate: 30.9mcg
calcium: 34.5mg
iron: 1.1mg
choline: 128.4mg

vitamin C: 4.5mg
vitamin E: .9IU
trans fat: 0g
sugars: 2g
potassium: 151.8mg
magnesium: 10.7mg
selenium: 15.9mcg
phosphorus: 106.9mg
vitamin B12: .6mcg
vitamin K: mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .0mg
manganese: .1mg
zinc: .6mg
vitamin B2 - riboflavin: .2mg
vitamin B3 - niacin: .2mg
omega 3: .0g
omega 6: .7g