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Indian-Style Scrambled Eggs

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Quick Recipe

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

video-demo

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

  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.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

Play this video

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