Indian-Style Scrambled Eggs

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  • Ingredients
    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, as desired

    Yields: 4

  • Nutritional Information

    Per Serving


    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


  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.

Insider Info

Spice up your breakfast by adding ginger, cumin, jalapeno or serrano peppers and cilantro to your scrambled eggs.