Indian · Breakfast
Spiced Scrambled Eggs (Low-Calorie)
Fluffy scrambled eggs cooked low and slow in a nonstick pan with onion, tomato, green chili and turmeric, finished with cilantro. Made with two eggs plus one egg white and a splash of reduced-fat milk instead of cream or extra yolks, keeping the dish light while retaining the classic Indian egg bhurji flavour.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
234Calories
16.8gProtein
15.2gFat
5.9gCarbs
3.4gSugar
1gFiber
330mgSodium
381mgChol
3.9gSat Fat
390mgPotassium
95mgCalcium
2mgIron
1mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Whisk the 2 eggs, 1 egg white and reduced-fat milk together in a bowl with a pinch of salt until uniform in colour.
2
Heat the olive oil in a nonstick pan over medium heat and sauté the onion, tomato and green chili for 3 minutes until softened.
3
Stir the turmeric and cumin into the pan and cook over medium heat for 30 seconds until fragrant and the mixture turns golden yellow.
4
Pour the egg mixture into the pan and cook over low heat, stirring continuously for 2 to 3 minutes until eggs are soft and glossy. Scatter cilantro over and plate immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs plus 1 egg white (100g)
- 2 tsp2 tsp olive oil
- 70g70g onion
- 80g80g tomato
- 22 small green chili
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp cumin-ground
- pinch of salt
- 60ml60ml reduced-fat milk
- cilantro
