Indian Scrambled Eggs

12 20 160
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Indian Scrambled Eggs
Health Highlights


6 large Egg
1 tsp Ghee
1 tsp Extra virgin olive oil
1 medium Red onion (peeled and finely sliced)
1 clove(s) Garlic (peeled and finely sliced)
1 piece, 1-inch Ginger root (peeled)
3/4 tsp Turmeric, powder
1/2 tsp Garam masala
1/2 tsp Chili powder (you can use chilli flakes)
1 tsp Salt
2 pepper(s) Green chili pepper (also chile or chilli) (thinly sliced)
1 tbsp Cilantro (coriander) (freshly chopped)


Carefully crack the eggs into a large mixing bowl and whisk with a fork till they are uniformly combined. Keep the eggs aside.

Heat a large cast-iron or non-stick skillet on a medium flame. Melt the ghee with the olive oil in the skillet. Add the onion and sauté for about 2 minutes till they are soft.

Add the garlic and ginger and cook for another 3 minutes. Stir constantly to prevent the garlic and ginger from burning.

Add the turmeric, garam masala, chili flakes, and salt to the pan. Cook for another minute with constant stirring.

Reduce the flame and pour the whisked eggs into the hot skillet. The eggs will begin to cook immediately, gently stir the eggs as you would for regular scrambled eggs. Scrape the eggs from the bottom and sides of the pan as the eggs begin to cook and get creamy. As soon as the eggs are creamy, turn the flame off.

Toss in the chopped thai chili peppers and garnish with the chopped cilantro leaves. Serve hot with paratha, roti, or bread and a side of fresh feta cheese.

Nutrition Facts

Per Portion

Calories 160
Calories from fat 94
Calories from saturated fat 31
Total Fat 10.4 g
Saturated Fat 3.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.0 g
Cholesterol 328 mg
Sodium 707 mg
Potassium 263 mg
Total Carbohydrate 6.6 g
Dietary Fiber 1.3 g
Sugars 2.9 g
Protein 10.7 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 0.7

Energy sources


Meal Type(s)