Indian · Breakfast
Spiced Scrambled Eggs (Keto)
Ghee-scrambled eggs folded with onion, tomato, green chili and turmeric in the style of North Indian anda bhurji, finished with cilantro and served alongside sautéed spinach and paneer. Rich, gently spiced, and built to stay low in net carbs while keeping fat high.
$3
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
491Calories
31.5gProtein
37.4gFat
9.2gCarbs
3.5gSugar
2.6gFiber
610mgSodium
675mgChol
19.1gSat Fat
620mgPotassium
350mgCalcium
3.7mgIron
1.9mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
keto
Instructions
1
Prep
Beat the eggs in a small bowl with salt until fully combined and slightly frothy. Chop the onion, tomato, and chili finely.
2
Sauté
Melt ghee in a nonstick pan over medium heat, add cumin seeds and fry 20 seconds until fragrant.
3
Sauté
Add onion and chili, sweat 2 minutes until soft. Stir in tomato and turmeric, cook 2 minutes until tomato softens and releases juice.
4
Sauté
Pour beaten eggs into the pan over medium-low heat, stirring constantly 3 minutes until just set with no runny liquid.
5
Sauté
In a separate small pan, melt butter over medium heat and sauté spinach and paneer cubes 2 minutes until spinach wilts.
6
Plate
Transfer scrambled eggs to plate, scatter cilantro over top, and serve immediately alongside sautéed paneer and spinach.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 77 large eggs (210g), beaten
- 2 tbsp28g ghee
- 11 small onion (120g)
- 11 medium tomato (100g)
- 22 small green chili
- 1/2 tsp1/2 tsp turmeric
- 1/4 tsp1/4 tsp cumin seeds
- salt, to taste
- 2 tbsp8g fresh cilantro
- 5.2 oz150g paneer
- 2 cup60g fresh spinach
- 1 tsp5g butter
