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Indian Style Scrambled Eggs with Scallions Recipe
|Green chili pepper||To Taste|
|Cumin seeds||1 1⁄2 Teaspoon|
|Tomato paste||3 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs), lightly warmed|
|Coriander leaves||3 Tablespoon, chopped|
Calories 300 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 374.9 mg
Sodium 242.9 mg10.1%
Total Carbohydrates 9 g3.2%
Dietary Fiber 2.6 g10.4%
Sugars 3.6 g
Protein 12 g24.8%
Vitamin A 45.1% Vitamin C 30.3%
Calcium 13.5% Iron 22.8%
*Based on a 2000 Calorie diet
1 Cut off the root end and remove the outermost layer of the scallions.
2 Slice both the bulb and leaves into thin rings.
3 In a wide, nonstick skillet, heat 6 tbsp ghee.
4 Gently fry the scallions and the finely chopped chili over low heat for 2 minutes, stirring frequently.
5 In a small non-stick skillet, roast the cumin seeds for about 30 seconds over fairly high heat, stirring continuously.
6 Remove from the heat immediately and set aside.
7 In a bowl, mix the tomato paste with 3 tbsp hot water and stir into the onions over moderate heat for 1 minute to allow excess moisture to evaporate.
8 In a large mixing bowl, break the eggs and beat briefly with a pinch of salt.
9 On low heat, pour in the beaten eggs in the pan with scallions.
10 Stir until the egg mixture has thickened but is still very creamy.
11 Remove from the heat, quickly stir in the lightly warmed cream, the cumin seeds, and chopped coriander leaves.
12 Transfer to a serving dish and serve hot accompanied with paratha, chapati or bread.