Spiced Egg Scramble with Toasted Whole Wheat Bread

Spiced Egg Scramble with Toasted Whole Wheat Bread

A quick and savory egg scramble infused with a simple blend of Nepali spices, fresh herbs, and vegetables, perfect for a speedy dinner when served with hearty whole wheat toast.

Dietary

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Ingredients

Instructions

  1. In a large bowl, whisk together 10 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  2. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add the finely chopped 1 red onion and thinly sliced 1 green chili (if using). Sauté for 3 minutes until the onion is softened.
  3. Stir in 1/2 teaspoon ground turmeric and 1/2 teaspoon ground cumin. Cook for 30 seconds, stirring constantly, until fragrant.
  4. Pour the whisked eggs into the skillet. Let cook undisturbed for 1 minute, then gently scramble with a spatula, stirring occasionally, until the eggs are cooked to your desired consistency, about 2-4 minutes.
  5. Remove the skillet from heat and stir in the chopped 1/4 cup fresh cilantro.
  6. While the eggs are scrambling, toast 10 slices whole wheat bread until golden brown.
  7. Divide the spiced egg scramble among 5 plates and serve immediately with 2 slices of toasted whole wheat bread per serving.

Notes

For fluffier eggs, add a splash of milk or water when whisking. Adjust chili to taste or omit for a milder dish.

Nutrition (per serving)