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Indian-Style Scrambled Eggs

Indian-Style Scrambled Eggs
Spice up your breakfast by adding ginger, cumin, jalapeno or serrano peppers and cilantro to your scrambled eggs.
Prep Time:  15 minutes
Cook Time:  10 minutes
Servings:  4 servings

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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
1 Tbsp. chopped fresh cilantro


Step 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.
Step 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.


Nutrition Information

Per Serving

Excellent Source: Choline

Good Source: Protein and Vitamin D

Calories: 84

Total Fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

Cholesterol: 186 mg
Sodium: 73 mg
Carbohydrates: 3 g
Dietary Fiber: 1 g
Protein: 7 g
Vitamin A: 464 IU
Vitamin D: 41 IU
Folate: 30.9 mcg
Calcium: 36 mg
Iron: 1 mg
Choline: 128.4 mg

Vitamin C: 4.5 mg
Vitamin E: 1 IU
Trans Fat: 0 g
Sugars: 2 g
Potassium: 154 mg
Magnesium: 10.7 mg
Selenium: 15.5 mcg
Phosphorus: 110.4 mg
Vitamin B12: 0.5 mcg
Vitamin K: 2.1 mcg
Vitamin B6: 0.1 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0 mg
Manganese: 0.1 mg
Zinc: 0.7 mg
Vitamin B2 - Riboflavin: 0.2 mg
Vitamin B3 - Niacin: 1.7 mg
Omega 3: 0.1 g
Omega 6: 0.8 g

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