Spicy Scrambled Egg Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Onion | 1 Tablespoon | |
| Tomato | 1 Small | |
| Green chili | 1 | |
| Egg | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 231 Calories from Fat 179
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1053.6 mg43.9%
Total Carbohydrates 6 g2.1%
Dietary Fiber 1.5 g6.1%
Sugars 4 g
Protein 7 g15%
Vitamin A 22.4% Vitamin C 61.5%
Calcium 4.1% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Put the pan on to gentle heat.
Drop in the oil.
Drop in the onion.
Stir it around for about 30 seconds. (It should just start turning transparent.)
Add the tomato and chilli.
Stir till the fat starts to separate.
Quickly beat the egg with a fork or whisk till it is lightly frothy.
Add the salt and pepper.
Pour it into the pan.
Stir the egg around continuously with the spoon on gentle heat till the egg is cooked.
Serve the egg on toast or on a plate.
Variations:
Add fresh, chopped coriander along with the tomato.
Add chopped ham or salami along with the tomato.
Add chopped caspsicum along with the tomato.
Add a pinch of ground cumin before you drop in the onions.
Add a few teaspoons sweet-hot or hot chilli sauce along with the tomato.
Chef
