Indian Scrambled Egg

Add a vibrant twist to your breakfast or brunch lineup with this flavorful Indian Scrambled Egg recipe! Infused with aromatic spices like turmeric, cumin, and coriander, and bursting with the freshness of chopped onions, tomatoes, green chilies, and cilantro, this dish transforms ordinary eggs into an irresistible, savory delight. The addition of ginger garlic paste enhances the rich, warming flavors, while the soft, fluffy texture of the scrambled eggs makes it a comforting yet exciting meal. Ready in just 20 minutes, this quick and easy Indian-style breakfast pairs perfectly with buttery toast, warm roti, or as a protein-packed filling for wraps. A must-try for anyone who loves bold spices and hearty flavors in their morning meal!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces Eggs
• 1 medium, finely chopped Onion
• 1 medium, finely chopped Tomato
• 1 small, finely chopped Green chili
• 1 teaspoon Ginger garlic paste
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon (adjust to taste) Salt
• 2 tablespoons, chopped Cilantro (fresh coriander leaves)
• 2 tablespoons Vegetable oil

Directions

Step 1

Crack the eggs into a medium-sized bowl and whisk them well with a pinch of salt until light and frothy. Set aside.

Step 2

Heat the vegetable oil in a non-stick pan or skillet over medium heat.

Step 3

Add the finely chopped onion and sauté for 2-3 minutes until it turns translucent.

Step 4

Add the chopped green chili and ginger garlic paste to the pan. Cook for another 1-2 minutes until the raw smell of ginger and garlic disappears.

Step 5

Stir in the chopped tomato and cook for 3-4 minutes until it softens and the mixture becomes slightly mushy.

Step 6

Add the turmeric powder, red chili powder, ground cumin, and ground coriander to the pan. Stir well and let the spices bloom for 1 minute.

Step 7

Lower the heat slightly and pour in the whisked eggs. Allow the eggs to sit for a few seconds without stirring so they start to set.

Step 8

Gently fold the eggs into the vegetable and spice mixture, stirring constantly to scramble the eggs without overcooking them. Cook until the eggs are soft but fully cooked, about 2-3 minutes.

Step 9

Turn off the heat and sprinkle chopped cilantro over the scrambled eggs. Mix gently to combine.

Step 10

Serve the Indian Scrambled Egg hot with toasted bread, roti, or as a filling for wraps or sandwiches.

Nutrition Facts

Serving size	525.1 grams (525.1g)

Amount per serving	% Daily Value*
Calories	665

Total Fat 46.40g	59%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 16.90g
Cholesterol 744mg	248%
Sodium 2654mg	115%
Total Carbohydrate 35.60g	13%
Dietary Fiber 5.10g	18%
Total Sugars 18.80g
Protein 30.10g	60%

Vitamin D 164IU	820%
Calcium 195mg	15%
Iron 7mg	37%
Potassium 938mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 17.7%

Carbs: 20.9%