Indian Scrambled Eggs

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.

By Neha

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.

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  • Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.

  • Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

Nutrition Facts

Per Serving:
298 calories; protein 15.4g; carbohydrates 17g; fat 19.8g; cholesterol 372mg; sodium 746.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Jeff the Jeff
Rating: 5 stars
05/11/2020
I changed the garam masala from 1/8 tsp to 1/4 tsp, and since I didn't use fresh spinach, I thawed out frozen spinach, drained it, and only used 1/8th cup of water. I make a new vegetarian recipe almost every day for my wife (currently because of the stay at home order from coronavirus), and she gave this a 9 out of 10 stars, and that's as high as she ever gives anything I make since 10 would mean it would be the only thing she will ever eat that I make again. Good job! Read More
Helpful
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jeff the Jeff
Rating: 5 stars
05/11/2020
I changed the garam masala from 1/8 tsp to 1/4 tsp, and since I didn't use fresh spinach, I thawed out frozen spinach, drained it, and only used 1/8th cup of water. I make a new vegetarian recipe almost every day for my wife (currently because of the stay at home order from coronavirus), and she gave this a 9 out of 10 stars, and that's as high as she ever gives anything I make since 10 would mean it would be the only thing she will ever eat that I make again. Good job! Read More
Helpful
(2)
France C
Allstar
Rating: 4 stars
01/24/2021
These eggs were a nice change of pace and had good flavor. This recipe does make a lot, way more than 1 serving in my opinion. Next time I would leave the water out, as there is no need for it and it leaves the eggs kind of wet at the end. I also thought letting the eggs set for 3 mins, then cooking for an additional 2 to 5 minutes was way too long. You could just add the eggs and spices and scramble for 2 minutes, no need to let them 'set'. I had to add a sprinkle of salt at the end to bring out the flavors, otherwise it was a little bland. I would make this again, but would cut back to 1/2 an onion. Read More
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