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.
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 MoreI 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!
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.
