Facebook Twitter

Indian Spiced Scrambled Eggs

Indian Spiced Scrambled Eggs

Calories 142 (31% from fat)
Fat 5 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 186 mg.
Sodium 191 mg.
Carb. 9 gram
Fiber 2 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 15 gram


1/2 cup red onion, chopped

1 cup tomato, chopped

1/2 a jalapeno pepper, seeds removed and diced small

1/4 cup cilantro, chopped

buttery cooking spray

1/8 tsp. chili powder

1/8 tsp. mint spice

4 large egg whites

2 large whole eggs

The original version of this recipe came from a Washington Post article. We made a few revisions, cut some of the fat and salt out and ended up with this tasty dish that's perfect for breakfast or dinner.

1. Prepare the vegetables. Chop the onion and tomato. Dice the jalapeno and chop the cilantro.

2. Heat a large non-stick pan over medium heat. Once it's hot, lightly coat the pan with buttery cooking spray.

3. Add the onion and tomato to the frying pan. Then cook, stirring occasionally, for 4-5 minutes, until softened.

4. Stir in the jalapeno pepper, cilantro, chili powder and mint. Cook for another 1 minute, stirring occasionally.

5. Reduce heat to medium-low. Whisk together all the eggs, then pour them into the pan, while mixing the eggs together with the ingredients in the pan.

6. Cook the eggs just until they set. Then divide them between two plates and serve immediately.

Yield: 2 Servings

Indian Spiced Scrambled Eggs

  • Print Friendly and PDF
    More Recipes