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Indian-Style Scrambled Eggs

Indian-Style Scrambled Eggs: Main Image

Quick Facts

Servings: 4
Prep Time: 15 min.
Cook Time: 10 min.
Total: 25 min.
Serve with warm Indian flat bread or whole wheat tortillas.


  • 1/2 cup finely chopped onion
  • 1/2 tsp minced fresh ginger
  • 1/4 tsp ground cumin
  • 1 small tomato, chopped
  • 1/2 tsp minced jalapeño (or serrano pepper)
  • 4 eggs
  • 1 Tbs chopped fresh cilantro
  • Salt, to taste


  • Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Add onion, ginger, and cumin; stir fry until onion is just softened, about 2 minutes. Add tomato and jalapeño pepper; stir fry 2 minutes longer.
  • Beat eggs, cilantro, and salt in medium bowl until blended. Pour over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted spatula, forming large soft curds. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.

Nutrition Facts

Calories 78
  Calories from Fat 40 (51%)
(7%)Total Fat 4g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(62%)Cholesterol 186mg
(3%)Sodium 64mg
(4%)Potassium 152mg
Total Carbohydrate 3g
(2%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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